Taco Chili Soup

Taco Chili Soup with Beef, Kidney Beans, Pinto Beans, Corn, and Hominy

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 2-3 hours | Servings: 6

Introduction

Taco Chili Soup is a delicious and hearty dish that combines the flavors of traditional chili with the zesty spices of tacos. This recipe is perfect for a cozy night in or for feeding a crowd at a party.

History

Taco Chili Soup is a fusion of two popular dishes - tacos and chili. It combines the classic ingredients of chili, such as beans, tomatoes, and ground meat, with the bold flavors of taco seasoning. This recipe is a modern twist on traditional chili, adding a fun and flavorful twist to a beloved comfort food.

Ingredients

1 lb (454 g) ground beef or turkey
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can hominy (white or yellow), drained
1 can Mexican tomatoes
1 package Taco mix
1 package ranch dressing mix

How to prepare

Brown the ground beef or turkey and drain. Add the remaining ingredients and blend well. Heat through or put the ingredients in a crockpot and cook on HIGH for 2 to 3 hours.
Serve the mixture over tortilla chips with shredded cheese, sour cream, guacamole, etc.

Variations

For a vegetarian version, omit the ground turkey and add extra beans or tofu.
Add diced bell peppers, onions, or mushrooms for extra flavor and texture.
Top the soup with crushed tortilla chips or avocado slices for added crunch.

Cooking Tips & Tricks

Be sure to drain the canned beans, corn, and hominy before adding them to the soup to prevent excess liquid.

- For a spicier kick, add a diced jalapeno or a dash of hot sauce to the soup.

- To save time, you can use a slow cooker to simmer the soup on low for 4-6 hours instead of cooking it on the stovetop.

Serving Suggestions

Serve Taco Chili Soup with a side of tortilla chips, shredded cheese, sour cream, and guacamole for a complete meal.

Cooking Techniques

This recipe can be cooked on the stovetop or in a slow cooker for convenience. Simply brown the meat, add the remaining ingredients, and simmer until heated through.

Ingredient Substitutions

Feel free to customize this recipe to suit your taste preferences. You can use ground beef or chicken instead of turkey, or swap out the canned beans for your favorite variety.

Make Ahead Tips

Taco Chili Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish each bowl of Taco Chili Soup with a dollop of sour cream, a sprinkle of shredded cheese, and a few slices of avocado for a beautiful presentation.

Pairing Recommendations

Serve Taco Chili Soup with a side of cornbread or a green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Taco Chili Soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Taco Chili Soup contains approximately 300 calories.

Carbohydrates

Each serving of Taco Chili Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Taco Chili Soup contains approximately 10 grams of fat.

Proteins

Each serving of Taco Chili Soup contains approximately 25 grams of protein.

Vitamins and minerals

Taco Chili Soup is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (cheese and sour cream) and may contain gluten (depending on the brand of taco seasoning and ranch dressing mix used).

Summary

Taco Chili Soup is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Taco Chili Soup is a flavorful and satisfying dish that combines the best of both tacos and chili. With a hearty mix of beans, meat, and spices, this recipe is sure to become a new favorite in your meal rotation. Enjoy it on a chilly day or at your next gathering with friends and family.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Taco Chili Soup. It was a cold winter day, and I was searching through my collection of cookbooks, looking for something hearty and comforting to make for dinner. As I flipped through the pages of one of my oldest cookbooks, I came across a handwritten note tucked between the pages. The note read: "Taco Chili Soup - a family favorite from Aunt Maria."

I had heard of Aunt Maria before, a distant relative who lived in Mexico and was known for her delicious Mexican dishes. I immediately knew that this recipe was going to be something special. I read through the ingredients and instructions, taking note of the unique blend of spices and flavors that went into making this soup.

The next day, I set out to gather all the ingredients for the Taco Chili Soup. I made sure to pick up some fresh tomatoes, bell peppers, onions, ground beef, and of course, a variety of spices like chili powder, cumin, and paprika. As I chopped, sautéed, and simmered the ingredients together, the fragrant aroma filled my kitchen, bringing back memories of the vibrant and spicy dishes I had tried during my travels in Mexico.

When the soup was finally ready, I couldn't wait to dig in. I ladled myself a generous bowlful, topping it with some shredded cheese, sour cream, and a handful of crunchy tortilla chips. As I took my first spoonful, the flavors exploded in my mouth - the smoky chili powder, the earthy cumin, the tangy tomatoes, all coming together in a perfect harmony of taste and texture.

I savored every spoonful of the Taco Chili Soup, enjoying the warmth and comfort it brought me on that chilly winter evening. I knew that this recipe was going to become a regular in my cooking repertoire, a dish that I would make time and time again for my family and friends.

Over the years, I have shared the recipe for Taco Chili Soup with many loved ones, passing down the tradition of Aunt Maria's delicious creation. Each time I make it, I remember the excitement and joy I felt when I first discovered this recipe, and I am grateful for the culinary adventures that have brought me to this moment.

As I sit here now, writing down the story of how I learned to make Taco Chili Soup, I can't help but smile at the memories it brings back. Cooking has always been a source of joy and creativity for me, and this recipe is a testament to the power of good food to bring people together and create lasting memories.

So, if you ever find yourself in need of a warm and comforting meal on a cold winter day, I highly recommend giving Taco Chili Soup a try. I promise you won't be disappointed - just be sure to have plenty of tortilla chips on hand for dipping!