Friday, March 27, 2015

Taco Soup

Taco Soup

This soup is so easy that I almost don't count it as cooking because all you really do is chop an onion, open cans and dump everything in a pot.  If you'd like to liven it up with a little more freshness (and more work) you can also saute some diced bell pepper or minced garlic with the onion, or you could even toss in some freshly chopped cilantro at the end.  Part of the comfort of this soup is that it is so uninvolved though, and we all need a few recipes like that in our arsenal.  Serve the soup with cornbread or tortillas chips and cheddar cheese and sour cream for topping.  This recipe makes a lot.  It fills my whole large pot (not stock pot).  I'd say it serves at least 10-12 heavy eaters.  It's great for a football party or anytime you are feeding a crowd because you can make it in advance and keep it warm for an entire party.  If you're serving a smaller group I'd recommend cutting everything in half and you'll still have plenty for at least 5-6 people for dinner.

-1 Tbsp olive oil
-1 onion, diced
-2 lbs ground beef
-4 cups beef broth
-1 (29 oz) can diced tomatoes (with their juice)
-1 (10 oz) can diced tomatoes with chiles (like Rotel)
-1 (15 oz) can corn, drained
-3 (15 oz) cans any type of bean, rinsed and drained (I did 1 pinto, 1 light red kidney bean and 1 dark red kidney bean in this batch)
-1 can chopped green chiles
-1 envelop ranch dressing mix
-4 Tbsp brown sugar
-1 Tbsp chili powder
-2 tsp cumin
-1 tsp oregano
-1/2 tsp black pepper
-1/4-1/2 tsp cayenne pepper
-3 Tbsp cornmeal mixed with 3 Tbsp water

Heat oil in large pot over medium heat.  Saute onion and beef, stirring often and breaking up, until beef is cooked, about 10 minutes.  Drain off fat.  Add broth- cayenne to the pot with the beef and the onion.  Simmer over medium heat until flavors come together, at least 20 minutes.  Stir in cornmeal/ water mixture and continue to simmer until it thickens, at least 5 minutes.  Serve with desired toppings.

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