Taco Soup

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Taco Soup

This cozy soup has very little to do with traditional Mexican tacos, but is inspired by the ingredients and flavors in the hard-shell ground beef variety. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

Rating

Ingredients

  • 1 to 2tablespoons chili powder, to taste
  • 2teaspoons ground cumin
  • 1teaspoon smoked paprika
  • 1/4teaspoon garlic powder
  • 1/4teaspoon onion powder
  • 1/4teaspoon dried oregano
  • 1/4cup extra-virgin olive oil
  • 1large yellow or red onion, finely chopped, plus more for serving
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4garlic cloves, finely chopped
  • 1pound ground beef, (or pork, turkey or chicken)
  • 1 to 2jalapeños, finely chopped, to taste, plus more for serving
  • 1tablespoon tomato paste
  • 2(4-ounce) cans diced green chiles (see Tip)
  • 1(15-ounce) can pinto beans, drained and rinsed
  • 1(15-ounce) can black beans, drained and rinsed
  • 2(15-ounce) cans diced fire-roasted tomatoes
  • 2 1/2cups low-sodium chicken or vegetable broth, or water
  • 2cups frozen corn
  • Handful cilantro leaves and tender stems, roughly chopped, plus more for serving
  • Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)
Set base servings to enable scaling:

Directions

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Notes

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

Nutrition

Info
Trans Fat: 0 gramsFat: 30 gramsCalories: 599Saturated Fat: 7 gramsUnsaturated Fat: 20 gramsSodium: 1265 milligramsSugar: 7 gramsFiber: 15 gramsCarbohydrate: 48 gramsProtein: 39 grams
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Source: https://cooking.nytimes.com/recipes/1024354-taco-soup