23 November 2013

Recipe: Taco Soup

Well, I'm still pregnant! The hospital is at least 2 days behind on inductions, and my OBGYN doesn't appear too concerned since all he did was have me come in for an NST on Friday and told me to schedule another NST for Monday if I hadn't heard from the hospital by then. I'm still praying I go into labor on my own before then, but it's not looking very promising at the moment.

Since I had planned to be in the hospital and then home with a newborn this weekend, I didn't plan any meals. That led to quesadillas for dinner on Thursday and inviting ourselves for dinner at my parents' on Friday. Today, in an attempt to keep busy and not go completely mad from being in limbo, I did quite a bit of cooking. Aside from my usual eggs for breakfast, I made muffins for The Husband and the girls (with the added bonus of heating the house since my antique stove works better than our central heating unit) and decided to make soup for dinner since it's been so grey and cloudy here lately...perfect soup weather.

I love making soup. It's a fabulous way to stretch our food and, really, is there anything better than a hot bowl of soup on a cold, cloudy day?

Tonight, I made taco soup. I've made versions in the past that were so-so, but this version is my favorite. It is slightly spicy, chunky, and very comforting. I actually prefer to make it as a vegetarian dish, but since The Husband has been in kind of a grouchy mood lately, I decided to placate him with beef.

Doesn't that look scrumptious?


1 lb ground beef or turkey (optional)
1 medium yellow onion, chopped
1 (15 oz) can diced tomatoes with green chiles
1 (15 oz) can chili beans (you may substitute pinto beans if you can't find chili beans)
1 (15 oz) can dark kidney beans
1 (15 oz) can black beans
1 (29 oz) can hominy
1 (4 oz) can diced green chiles
1 packet taco seasoning (or you can use my recipe)
1 qt vegetable broth
Sour cream, shredded cheddar cheese, and tortilla chips for serving

In a large stock pot or Dutch oven, brown meat with onion, salt and pepper. If you are omitting the meat, just cook your onion in a bit of olive oil until it's translucent.

While meat is browning, open all of your cans and mix up your taco seasoning. Using a colander, drain and rinse the kidney beans, black beans, and hominy.

Once meat has browned, drain off excess grease, add the rest of the ingredients, and stir to combine.

Bring soup to a boil, stir, and reduce heat. Allow contents to simmer for 30-45 minutes, stirring occasionally.

Serve the soup topped with sour cream, cheese, and tortilla chips.

Taco Seasoning:
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/4 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper
1/2 tsp cayenne
*This taco seasoning has replaced all of the msg-laden store bought packets that used to overflow my spice cabinet (we eat a lot of taco salad), and tastes SO MUCH BETTER than any brand I've tried.

One of my favorite parts of this dinner is that there are enough leftovers for lunch tomorrow. Although, I can't promise that BabyA and I won't eat it for breakfast instead.

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