RECIPE: The Easiest Most Flavorful Taco Soup

It's about to get pretty cold up in here, which means it's time for soup!

I don’t like complicated soup. For one, you tend to find complicated soup at high-end foodie restaurants, and there’s never enough of it. They give you a bowl, and usually in the bottom 1/4 of the bowl, you will find a soup-like substance. Three spoonfuls, and it’s gone.

In such establishments, soup is a gastronomic arrow pointing in the direction of the next course. That’s not what I’m looking for. I like soup that’s a meal, not an appetizer. I want it to be substantive. No anemic, thin-timbered soups for me. Nothing lofty or aspirational. Soups should be savory, but they must never lose sight of the fact that they’re soups, and are therefore genus: comfort food.

Never let a soup stray too far from its origins. Try to make a soup “healthy,” and you’ve probably already lost the point. I don’t want my soup to be healthy. I want it to create a base for my stomach.

Your standard Japanese miso may be delicious, but it doesn’t qualify as a good, hearty, fly-over-state soup. In places like Texas, they don’t believe in moderation.

This is why I’m offering you my favorite recipe for Taco Soup. Is it Mexican? Not a chance. But it is Tex-Mex, and that’s a whole lotta fiesta in your mouth.

The recipe calls for ground beef, but you can use ground turkey or pork instead. For us vegetarian types, lentils or a second can of beans are perfectly delicious options.

If you can’t handle the jalapenos, try substituting with 1/3 chopped bell pepper.

I strongly urge you to go generous on the toppings.

Ingredients:

• 3 tsp olive oil

• 1 1/2 lbs lean ground beef

• 1 medium yellow onion, chopped into small pieces but not minced (1 1/2 cups)

• 1/2 cup purple onion, chopped into small pieces but not minced

• 3 cloves garlic, minced

• 1 jalapeno, seeded and finely chopped (or 1/3 of a chopped bell pepper instead)

• 2 (14.5 oz) cans diced tomatoes with green chiles

• 1 (14 oz) can low-sodium beef or chicken broth

• 1 (8 oz) can tomato sauce

• 1 tbsp chili powder

• 1 tsp ground cumin

• 3/4 tsp ground paprika

• 1/4 tsp dried oregano

• 1 1/2 tbsp dry ranch dressing mix

• Salt and freshly ground black pepper

• 1 1/2 cups canned corn, drained

• 1 (14.5 oz) can black beans, drained and rinsed

• 1 (14.5 oz) can can pinto beans, drained and rinsed
  
  Strongly suggested toppings: Shredded Mexican blend cheese, sour cream, diced avocados, corn tortilla strips, and/or corn tortilla chips. I do ‘em all!

Instructions:

1. Heat a large soup pot over medium-high heat and drizzle the bottom lightly with oil

2. Add crumbles of ground beef in the pot, followed by the chopped onions, stirring occasionally until browned. Add jalapeno and garlic and sauté about one minute longer.

3. Drain excess fat from beef mixture. 

4. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix, and then season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.

5. Add in corn, black beans and pinto beans and cook until heated through, tasting to check. Add 1/2 cup water to thin the soup if it gets too sludgy.

6. Serve warm, finished with desired toppings.

And there you have it! With this Taco Soup recipe, you can spice it up by doubling your spices or cool it down by halving them. There’s plenty of room for interpretation. I know the dry ranch dressing mix will have some of you clutching your pearls, but it works, and you’ll like it. Don’t hate.

Buon appetito!

Do you have a favorite Taco Soup recipe or ingredient? I wanna hear about it. Leave your comments below.