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I missed Cinco de Mayo, but it’s as good time a time as any to share my recipe for taco soup. It’s what you get when you cross tacos with black bean soup. I really enjoy it and hope you will, too.

TACO SOUP
olive oil to coat the bottom of your pan
1 pound ground chicken or pork
1/2 a large sweet onion
1 teaspoon adobo seasoning
2 15-oz. cans of beans, drained in rinsed (1 black, 1 white or pink)
1 red bell pepper, chopped
1 jalapeño, chopped
1 14.5 oz. can fire-roasted tomatoes
8 oz. can tomato sauce
1 cup of your favorite salsa (I love Frontera’s chipotle)
1 cup beer
1 cup water
1 tablespoon chili powder (or my way: 1 teaspoon chili powder, 1 teaspoon ancho chile powder, 1 teaspoon chipotle powder)
1 teaspoon epazote
1/2 teaspoon Kosher salt
1 1/2 cups frozen corn
1/2 lime, squeezed (optional)

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until golden, about 5-6 minutes. Add ground pork or chicken, sprinkle with adobo, breaking the meat into small pieces as you cook it. Add beans, both peppers, fire-roasted tomatoes, tomato sauce, salsa, beer, water, spices and salt. Bring to a boil; reduce heat and simmer for about 20 minutes. Add the corn at the end–just for maybe 5 minutes or so. Remove from heat and stir in lime juice if you like.

Garnish with any or all of the following for a true taco in a bowl:
fresh cilantro
diced grape tomatoes
chopped green onion
sour cream
crumbled tortilla chips

It makes plenty and freezes beautifully, so you can enjoy it now and later. Though for now, the closest I’ll get to Mexico again anytime soon will be musically with JT. Wanna come with? 😀

 

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