Tuesday, October 6, 2015

Taco Soup

Tis the season...for soup!


How badly do you wish you could eat tacos for every meal, every day? For me, very very badly. But tacos can be messy to eat at the office, and sometimes you feel kind of gross after.


Solution? Taco soup! This soup is versatile, easy, and most important of all, delicious.



Taco Soup




Ingredients (serves 4-6):
1 lb of ground meat** (turkey, chicken, beef, chorizo, or lamb...I used 93% lean turkey)
1 small white onion, diced
3 cloves of garlic, diced
1-2 jalapeno peppers, seeded and diced (I used the seeds of 1 for heat since mine were mild)
1 4oz can of diced green chilies
1 14.5oz can of diced tomatoes and green chilies
4 cups of stock (vegetable, chicken, or beef....I used vegetable)
2-3 cups of a chopped leafy green (kale, spinach, escarole, or collards...I used kale, stems removed)
1 package of taco seasoning
1 Tbl cumin (optional)
1 Tbl oil (canola or any type of olive...I used canola)

Toppings:
Sprinkle of cheese (I used sharp cheddar)
Dollop of sour cream
Fresh Cilantro
Diced Scallions
Extra hot sauce (I recommend Cholula)

Directions:
Heat your oil in a soup pot on medium high. Add onions and jalapenos and cook until they soften, about 6 minutes. Add the ground meat, garlic, and diced green chilis. Break the meat apart into crumbles and cook until it is no longer pink, about 8 minutes. Add the taco seasoning and cumin if you want the extra flavor, mix well, and cook on medium for about 2-3 more minutes. Add the leafy green and stir continuously until it has wilted down. Turn the pot to medium low and add the can of tomatoes and the stock. Cover and cook for anywhere from 30 minutes to an hour to incorporate all of the flavors.


Serve yourself a bowl and top with your favorite taco flavors! You can also dip bread in for that added taco feel.



Enjoy :)






**If you do not eat meat, you can easily make this soup with 1-2 cups of cooked rice, lentils, or quinoa!