Friday, 19 July 2013

Taco Soup

I have been having SUCH a lazy summer so far....

And I am loving it :)

 Unfortunately, I seem to be the only one with tons of free time. Everyone else has to work during the week so....sometimes things are a bit boring. I am very much looking forward to this weekend because I have plans for beach time and hanging out with my friends. It will be fantastic!

The soup I'm posting today is a little different than your average soup. It's similar to chili, but a bit less dense. The chips on top add a fun crunch to the soup and make it that much more original! Hope you enjoy it and have a good weekend :)

Taco Soup
Prep Time: 15-20 mins                 Yields 8-10 servings

2 Tbsps extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 lb lean ground beef
1/2 tsp salt
1/4 tsp ground black pepper
30oz chicken broth
2 Tbsps (or 1 pkg) taco seasoning
2 Tbsps (or 1 pkg) dry ranch dressing mix
2 (10oz) cans of tomatoes
4 oz can diced green chilies
1 (15oz) can of corn, drained
1 (15oz) can kidney beans, drained
1 (15oz) can black beans, drained
1 (15oz) can white beans, drained
Sour cream, to garnish
Fritos chips, to garnish

1) Place a large pot over medium-high heat. Heat the oil in the pan, then add the onions. Cook until tender, about 5 minutes. Add garlic and cook for an additional minute.
2) Add the beef, salt and pepper to the pot and cook until the beef is browned and crumbled.
3) Add the remaining ingredients and stir until completely combined. Simmer on low until ready to serve.
4) Garnish with fritos chips and a dollop of sour cream. Serve immediately.

(Recipe adapted from Picky Palate)

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