Friday, August 7, 2015

Taco Soup

Taco soup with sour cream, old cheddar cheese & nacho chips
Taco nights are a real favourite of my family and today I want to share a way to put all of the flavour and fun of tacos into a hearty and delicious soup.

A soup that is also simplicity itself to make!

First take 2 lbs. of ground beef or a mix of 1 lb. ground beef and 1 lb. ground pork (for the soup pictured I used a mix) and brown in a large pot. While browning the meat add two packets of taco seasoning.

Once the seasoned meat has been fully browned add the following ingredients to the pot stirring thoroughly as you go:

1 large ( (796 ml./28 oz.) can diced tomatoes (use one pre-seasoned with herbs and spices if available)
1 jar (approx 500 ml.)  of salsa -- You can use the salsa of your choosing at the heat level of your choosing. I like to use a taqueria style red salsa, which is spicy, or a spicy and smokey taquera sauce like the one made by La Costena
5 cups of beef broth
1 can (12 oz./341 ml.) of whole kernel corn
1 jar jalapenos (optional -- if you are using a spicy salsa in the soup you will likely want to serve these on the side)
Salt and pepper to taste -- in the case of the salt you will want to wait until the soup has simmered for awhile as many taco seasoning blends and salsas are already salty

Blend all these ingredients and while blending bring to a boil over high heat.

Reduce heat to low and simmer, stirring occasionally, for at least 90 minutes to 2 hours.

Serve with the usual taco toppings on the side like shredded lettuce, shredded old cheddar cheese or Monterrey Jack (or a blend of the two) extra jalapenos and hot sauce, and sour cream. Serve also with nacho chips.

And, of course, ice cold beer!


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