Sunday, December 11, 2011

Taco Soup - a delicious soup sure to please everyone

Tis the season for soup! It can simmer while you wrap gifts or cut out cookies. This soup even pleases my picky eater!

TACO SOUP

Yellow Onion (chopped)
2 cloves garlic (chopped)
2 Tbl. Olive Oil or corn oil
1 can of Muir Glen Roasted Tomatoes
Kosher salt to taste (start with 1 Tbl.)
black pepper to taste (start with 1/4 tsp.)
a dash of cayenne pepper
1 tsp. of  Cholula hot sauce
1/4 tsp. garlic powder
1/4 cup of wheat flour mixed with 3/4 cup water in a small bowl (to thicken the soup) Pour in slowly.
2 small bunches of cilantro
1 small bunch of fresh oregano
1 tsp. of dried oregano
6 cups chicken stock
1 pound of lean ground meat
1 can of pinto beans
1/2 cup frozen corn

Garnishes for finished soup:
Grated sharp cheddar cheese
Tortilla chips
Sour Cream

In a heavy black pot, saute garlic and onions in olive (or corn) oil. Add this mixture, roasted tomatoes, chopped fresh cilantro and oregano in a blender and mix well. Brown ground meat very well. The darker, the more flavor your soup will have (but please don't burn it). A heavy black pot is the best for browning meat.  Then add the rest of the ingredients including the mixture in the blender (except the cheese). I also add an additional bunch of cilantro to further flavor the soup and then remove it before I serve. Simmer for 30 minutes. You could also toss this in your slow cooker and return to a delicious meal. Serve with grated sharp cheddar cheese sprinkled on the top and/or Tortilla chips and/or a dab of sour cream.

Gluten/Dairy Free Option:

TACO SOUP


Yellow Onion (chopped)
2 cloves garlic (chopped)
2 Tbl. Olive Oil or corn oil
1 can of Muir Glen Roasted Tomatoes
Kosher salt to taste (start with 1 Tbl.)
black pepper to taste (start with 1/4 tsp.)
a dash of cayenne pepper
1 tsp. of  Cholula hot sauce (it is gluten free)
1/4 tsp. garlic powder
1/4 cup of Argo corn starch mixed with 3/4 cup cold water in a small bowl (to thicken the soup) Pour in slowly.
2 small bunches of cilantro
1 small bunch of fresh oregano
1 tsp. of dried oregano
6 cups  CENTRAL MARKET ORGANICS FREE RANGE CHICKEN BROTH (at HEB)
1 pound of lean ground meat
1 can of pinto beans
1/2 cup frozen corn


Garnish for finished soup:
Corn Tortilla chips


In a heavy black pot, saute garlic and onions in olive (or corn) oil. Add this mixture, roasted tomatoes, chopped fresh cilantro and oregano in a blender and mix well. Brown ground meat very well. The darker, the more flavor your soup will have (but please don't burn it). A heavy black pot is the best for browning meat.  Then add the rest of the ingredients including the mixture in the blender. I also add an additional bunch of cilantro to further flavor the soup and then remove it before I serve. Simmer for 30 minutes. You could also toss this in your slow cooker and return to a delicious meal. Serve Tortilla chips sprinkled on top.

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