Amazing Taco Soup

12 Oct

If I could offer you one tiny bit of advice. It would be…. GO MAKE THIS SOUP RIGHT NOW!!!!! Seriously one of the best things I’ve ever made. I’m kind of obsessed with soups right now anyway, and tacos are one of our favorite meals, combine the two….. and you have a powerful soup. This is as easy and basic as it gets.

1 onion chopped

6 cloves of garlic chopped

3 bell peppers chopped, I used a green, red, and yellow, but any colors will work

3 jalapenos chopped

2 cans of diced tomatoes, I used the southwest flavor, but any variety will work

2lbs of grass fed beef

4 cups chicken or beef stock, in my case I used both.

1 cup of sour cream, buy the large container so you have extra for garnish!

1 T. chili powder

1 T. cumin

1 T. salt

1 T. pepper

1 T. paprika

1 T. oregeno

1 T. dill

1 T. garlic powder

1 T. onion powder

Shredded cheddar and pepper jack cheese for garnish

 

Chopped all veggies and saute on medium low heat, in the oil of your choice. I used olive. Turn to medium high, add meat and brown.I start adding my seasoning while the meat is browning. I always leave it a little underdone, because it’s going to cook up in the soup and I don’t like seriously overcooked meat. While that pan of goodness is marinating together, grab your stockpot and pour your stock into it. You could even use water here, but I love the flavors from chicken and beef stock so I used 2 cups of each. Add a cup, or a little more of your sour cream and stir until combined. I used very lean ground beef so I did not drain, I just poured the meat/veggie mixture into the stock pot. If you use a fattier meat, then you might want to drain it first. Bring soup to a boil, then turn heat to low and simmer an hour. VOILA! Best soup ever!

You could also make this in the crock pot. Cook your meat and veggies, and combine all ingredients in the slow cooker. High 4 hours, Low 8 hours.

Garnish with cheese and sour cream. MMMMmMMmMmmMMMMMmmMM!!!!! So good! I think I’ll have some now!

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