Are you getting sick of soup yet?
Good – me neither! Now, like I professed in an earlier post, soups that double as meals are glorious. I think by now – well into A Hint of Faith’s Soup Week 2k17 – we have also established just how easy it is to whip up a delicious soup. After all, you’re just cooking a bunch of ingredients in a large pot, covering it with stock, and simmering it until you’re ready to eat. This taco soup is no different!
Think of this as a shell-less taco.
(I almost said a liquid, drinkable taco, but that hardly sounds as appealing, now does it?) If you could put all the best elements of a standard taco (flavourful beef, delicious spices, cheese) into a bowl for you to cuddle up with on a cold evening, wouldn’t you? Customize it with your personal favourite brand and desired heat-level of salsa and top it with some delectable toppings, and I think we’ve got something special going on.
The toppings really bring this soup all together and elevate it to something more taco-esque than just a bowl of ground beef and kidney beans. I’ve included some quick guidelines for toasted tortilla strips in the recipe below, but you can of course use crumbled tortilla chips if you want to save a step. Also, green onions add a fresh bite, and cheese – well, that’s self-explanatory! Now, God speed, fellow soup-enjoyers!
Hint: You want to be careful – if you don’t add enough liquid, this will definitely take the shape of a chili rather than a soup.
All your favourite taco flavours – in a soup!
- 2 tbsp. olive oil
- 1 lb. lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 c. beef broth, divided
- 1 c. salsa
- 1 19-oz can kidney beans, drained
- 2 c. water
- 1½ tsp. chili powder
- 1½ tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 small pinch red pepper flakes
- 2 flour tortillas
- 2 tsp. olive oil
- A hint of salt and pepper
- Salt & pepper, to taste
- In a large Dutch oven or pot, heat olive oil over medium-high heat.
- Add the ground beef and cook until browned, around 8-10 minutes. Remove from pot.
- Lower heat to medium and add the onions. Sauté until translucent, about 3 minutes.
- Once translucent, add garlic and tomato paste and cook for another few minutes.
- Deglaze the pan with 1 c. beef broth, to remove the browned bits from the bottom. Add the salsa and kidney beans.
- Season with the spices, herbs, salt, and pepper, and add the rest of the beef broth and the water.
- Bring to a boil, then lower the heat to medium-low and simmer for 25-30 minutes.
- Taste, and add more seasoning or water accordingly, if necessary.
- Garnish with chopped scallions, shredded cheese, and tortilla crisps.
- Preheat oven to 400°
- Brush both sides of the flour tortillas with olive oil and sprinkle with salt and pepper
- Cut into strips, either with a knife or kitchen scissors
- Bake in the oven for 10 minutes, or until golden brown