When Kroger was having their Taste of Mexico event at the beginning of this month, I discovered some new food. Mexican just happens to be at the top of my favorite foods list so I was pretty excited. Even though I missed all of the food demonstrations, I was still able to try new foods at home. And one of them was this awesome taco soup.
I would never have thought of making taco soup till I ran into a recipe for chicken taco soup, which would be good too but, I decided to change it up by using ground chuck and changing a few of the other ingredients.
Taco Soup
I must say that I even impressed myself. This soup is so good that it will be a favorite meal at my house. I will add the recipe at the end of this post so that all of you can make to too.
Shredded sharp cheddar cheese and sour cream with chives, yummy!
My grandson getting his first taste of this new recipe. He really enjoyed it too as long as he didn't see an onion or green pepper, lol. He only had to pick out a couple so I hid them well (under the cheese and sour cream).
Here is the recipe exactly how I made it:
Taco Soup
1 lb ground chuck
1 onion, chopped
1 green pepper, chopped
1 can whole kernel corn, drained & rinsed
1 15 oz can black beans (do not drain)
1 15 oz can chili hot beans (do not drain)
1 10 oz can Ro Tel diced tomatoes & green chilis
2 8 oz cans tomato sauce + 3 cans water
Brown ground chuck, onion, and green pepper in skillet till meat is cooked through. Drain. While meat mixture is cooking, drain the corn and rinse with cold water. Open all the remaining cans and add them together in a pot big enough so that the soup can be stirred. Add the corn. Stir all this together. Place pot over a medium/low burner on the stove to start heating it. After the meat mixture is cooked and drained, add to pot. Now for the seasonings.
1 lb ground chuck
1 onion, chopped
1 green pepper, chopped
1 can whole kernel corn, drained & rinsed
1 15 oz can black beans (do not drain)
1 15 oz can chili hot beans (do not drain)
1 10 oz can Ro Tel diced tomatoes & green chilis
2 8 oz cans tomato sauce + 3 cans water
Brown ground chuck, onion, and green pepper in skillet till meat is cooked through. Drain. While meat mixture is cooking, drain the corn and rinse with cold water. Open all the remaining cans and add them together in a pot big enough so that the soup can be stirred. Add the corn. Stir all this together. Place pot over a medium/low burner on the stove to start heating it. After the meat mixture is cooked and drained, add to pot. Now for the seasonings.
Add:
1 T. chili powder
1/2 t. garlic powder
1/4 t. onion powder
1/2 t. dried oregano
1/2 t. smoked paprika
2 t. ground cumin
1 t. black pepper
Stir thoroughly. Bring to a boil, reduce heat and simmer for 30 minutes or longer if desired. Stir ocassionally. For thicker or thinner soup, add less or more water but do not boil dry. Add shredded cheddar cheese and sour cream to bowl of soup. Eat with tortilla chips. Fantastic!
1 T. chili powder
1/2 t. garlic powder
1/4 t. onion powder
1/2 t. dried oregano
1/2 t. smoked paprika
2 t. ground cumin
1 t. black pepper
Stir thoroughly. Bring to a boil, reduce heat and simmer for 30 minutes or longer if desired. Stir ocassionally. For thicker or thinner soup, add less or more water but do not boil dry. Add shredded cheddar cheese and sour cream to bowl of soup. Eat with tortilla chips. Fantastic!
I just want to say that I don't add salt because I always figure that there is enough salt in the canned items and, in my opinion, this soup is awesome the way it is! Can't wait to eat the leftovers for dinner, yum yum!
Hope all of you enjoy this as much as we did! Happy cooking and eating!
