South of the Border: Taco Soup

     I love, love, love this soup.  One time, many years ago, our family got invited over to another family's house for lunch.  We were served this soup and it has been a family favorite ever since.  While it may be quick, economical, and a one pot meal for easy clean up; this soup is much more than that.  The fresh mexican flavors, different textures, and colorful accompaniments appeal to all the senses. This recipe has become a family tradition that I am happy to share with you.  We make it on cold winter nights, family vacations, for large groups of company, or for just the two of us when a mexican craving strikes.  It may be a simple dish to make but has a complexness of flavors that will leave your diners satisfied no matter their age or palate.  I recently served this to my picky but lovable brother in law and he is now a fan.

Taco Soup print



  1. Brown ground beef or turkey, draining any fat. 
  2. Add chopped onions and garlic cooking until onions are translucent. 
  3. Add carrots, cooking partially.
  4.  Pour in stewed tomatoes, broth and water. 
  5.  Add bay leaf, thyme, parsley, cumin, chili powder, and paprika. Stir to incorporate. 
  6. Bring to a simmer and cook until carrots are desired tenderness. 
  7. Add black beans and hominy. Simmer for additional 15 minutes. 
  8. Serve topped with tortilla chips, sour cream or greek yogurt, cheddar cheese, and chopped fresh cilantro.
Make it vegetarian:  Omit meat & add 1 or 2 14 oz. extra cans kidney or cannelloni beans, or yellow hominy.
Make it vegan:  Follow the make it vegetarian suggestion above and serve without dairy toppings.

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