Luca will eat anything if it’s in soup form so for Taco Tuesday this week I swapped out our usual taco meat for a taco soup that was a huge hit! It’s super similar to a beef chili but soupier with more liquid and more spices. For a vegetarian version, skip the beef and double up the beans. You could also make this with turkey meat.
Taco Tuesday Soup
Makes 4-6 servings
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
- 3 cloves garlic, minced or pressed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 teaspoon tomato paste
- One 28-ounce can crushed tomatoes
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 4 cups beef or chicken broth
- 2 cups frozen corn
- Juice from 1/2 lime
- 1/2 cup fresh cilantro, roughly chopped
Topping Suggestions:
- Shredded cheddar cheese
- Sliced green onions
- Chopped chives
- Sour cream
- Tortilla chips
- Avocado slices
- Fresh cilantro
- Lime wedges
Directions:
- Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the beef and cook, breaking up with a wooden spoon until cooked through, about 5 minutes.
- Add the garlic and cook until fragrant, one more minute.
- Add the dried herbs, salt and pepper, and tomato paste and give it a good stir.
- Add the beans, crushed tomatoes and broth and bring the mixture to a boil.
- Turn the heat down to low and simmer, partially covered for at least 20 minutes but up to 2 hours, stirring occasionally.
- 10 minutes before you’re ready to serve, add in the corn, lime juice and cilantro and stir it up.
- Serve in bowls topped with any of the toppings listed above and a lime wedge.
- Enjoy!
