Taco Soup
Happy Sunday! Even if soup isn’t on your radar yet, this Taco Soup by Naz Deravian, via the NYT Cooking site is perfect for this in-between summer and fall moment. You can customize it, like I did with your favorite beans; you can use chicken or turkey instead of beef…make it as spicy as you like it and top it with your favorite taco toppings! Serve it up with tortilla chips or warm flour tortillas, it’s a perfect chili/soup dish that is quick and easy. Let’s get to it!
The Summary
Today we are making a great weeknight dish: Taco Soup
Be sure to find the shoppable key ingredients and equipment at the end of the post
Taco Soup
Taco Soup
In a Dutch oven or large pot, sauté the onion over medium heat in ¼ cup of vegetable oil. When the onions are becoming golden, add the garlic and cook for about 30 seconds more, then add the ground beef. Brown the beef until it’s no longer pink inside.
Here’s a tip for getting tender, juicy cooked ground beef: Stir together 1 tablespoon of water with ½ teaspoon of baking soda to create a slurry. Then pour the slurry over the uncooked ground beef in a bowl and toss the beef to coat in the slurry. Let sit for a few minutes before adding to the Dutch oven.
Once the beef is cooked through, add the packet of taco seasoning and the diced jalapeño. Season with 1 teaspoon of kosher salt and black pepper.
Stir to fully incorporate the seasoning and peppers, then create a well in the center of the pot. Add the tablespoon of tomato paste and sauté the paste until it turns a deep red/brown color then mix it into the meat and peppers. Then add the two cans of green chilis and their juices, Stir to combine.
Add the drained beans to the pot and season the mixture with 2 teaspoons of kosher salt. Add the diced tomatoes and their juices, then stir in the broth.
Bring the soup up to a boil, reduce the heat to a simmer and and cover the pot. Let the soup simmer for about 20 minutes.
Finishing Touches
Stir the frozen corn and cilantro into the soup and let it continue simmering for about 10 more minutes.
Serve in bowls and garnish with your favorite taco toppings. I have grated cheddar cheese, pickled onions and fresh jalapeño slices.
This soup is savory, delicious and everything you’d expect from a Taco Soup. This is a great crockpot recipe for game day too! Definitely add this Taco Soup to the top of your recipe list! Thank you for joining me today, take care and be well, xo Kelly
Key Ingredients and Equipment
7-qt. Dutch Oven | Nesting Mixing Bowl Set | Stoneware Soup Bowl Set with Lids | Wooden Spoon Set
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In Case You Missed It
This morning, Beth shared Fall Outfit Inspiration from J.Crew. Make sure to click the title or image below to read the article.
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