Yum Hey What's for Dinner Mom?: Taco Soup


Taco Soup

This is an easy to make little recipe that is endlessly variable. Make it with chicken, or beef, lots of veggies or just what you have on hand. Got leftover rice? Throw it in. Beans to use up? They'll work. Gluten free? Yep you can do that too. And it makes a nice big pot of steaming soup to warm you to the very center of your being on a day that can't decide whether it will rain, snow or shine. Perfect fall soup.

Taco Soup

1 teaspoon oil
1 onion, peeled and chopped
8 ounces boneless chicken or beef
2 cloves minced garlic
1 TBSP oregano
1 teaspoon cumin
1 teaspoon chile powder
pinch of cinnamon
8 cups water
2 TBSP lemon juice
2 cups good salsa
shredded cheese-optional topping
crushed corn chips-optional topping

in a 5 quart dutch oven over medium heat warm up the oil, cook the onion and the meat until the onion is transparent
you don't need to cut the meat up because once it's cooked you'll be shredding it
add the garlic and cook for another minute or so
sprinkle on the oregano, cumin, chile powder and the pinch of cinnamon
add the water and lemon juice, scrape the bottom of the pan to remove any browned on bits
bring just to boil, the reduce heat and simmer for 10-15 minutes
remove the meat carefully and shred it or finely chop it
add it back to the pot
stir in the salsa and cook for about 5 minutes more
taste for salt and pepper and adjust it accordingly
serve with the cheese and the chips for topping

So you can see this is the basic recipe, while it is simmering you can easily add veggies. Add cooked rice or beans after the meat is shredded just to reheat them. So simple really and yet so very delicious!


or snow

Peace and Love--

1 comment:

  1. I love soups this time of year. We have a couple inches of snow at our house.


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