Taco Soup

I wish I could cook up clever and creative names for my recipes. I'm going to make that my foodie resolution for the new year. My names are so boring. I mean Taco Soup? Really? Does that pique your interest? It feels plain and uninspired. I could name it Reeni Soup; it worked for Ceaser and his salad! But that's too easy. I need a system for invention. I guess the best place to start is at the beginning. It was a snowy, blustery day that woke up my craving for this hearty, stick-to-your ribs soup. I had a roasted chicken carcass destined for the soup pot and a taste for something on the spicy side. Hmmm. How about Snowy Day Soup? See it's easier than I thought. All it takes is getting to the heart of it. Snowy Day Taco Soup. There. That's a little better. Yes?


Anywhoo... this soup was everything I anticipated. The smell as it simmered was exactly that of a taco and it did not let me down in the flavor department. It tasted exactly like one too with its richly spiced broth, tender meat and juicy corn. Chunky potatoes add to its heartiness. I know potatoes aren't typically associated with tacos but I've included them in a beef taco before and they really go well. On its own it was delicious but I felt like it was missing something. And it was. The toppings, especially the cheese and lettuce bring everything together and round out the flavors tremendously. Don't skimp on them(!) and you'll have all the familiar flavors of a taco plus some.

You don't have to wait for a snowy day to make this soup. But if you find yourself snowed in amidst a storm this is precisely what is called for to warm your body as well as your soul; from the top of your head to your tummy to your cold little tippy toes!

Snowy Day Taco Soup

(by Reeni)

1 pound ground beef

1 large yellow onion, diced

Vegetable oil for sauteing

4 cloves garlic

1 tablespoon Chile powder

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

1 and 1/2 teaspoons Oregano

1 teaspoon Salt

3/4 teaspoon Black Pepper

A dash (or more) of Cayenne Pepper

1 and 1/2 teaspoons Worcestshire Sauce

4 cups Chicken or Beef Broth

3-4 cups Potatoes, cubed

1 and 1/2 cups Corn, frozen or canned, drained

1/3 cup Fresh Parsley, chopped

Essential Toppings:

Sharp Cheddar Cheese, shredded

Shredded Lettuce

Sour Cream

Optional Toppings:

Tomato, diced

Onion, diced

Salsa

Avocado/Guacamole

Tortilla Chips

1. In a large skillet brown the beef, breaking it apart as it cooks. At the same time in a large sauce pan or soup pot saute the onion in enough vegetable oil to cover the bottom of the pan, until soft and tender. In a small bowl measure out and combine all of the dry spice ingredients together. Add garlic, and all of the spices to the onion. Continue to saute for five minutes, adding a little more oil if the onion and spices start to stick to the bottom.

2. Drain the grease from the beef. Add the Worcestershire and beef crumbles to the pot. Combine well with the onion/spice mixture. Add the broth, potatoes, corn and parsley. Simmer for 20-25 minutes until potatoes are tender. Halfway through taste and adjust seasonings, adding more spices if needed.

4. Serve with generous amounts of fixin's!

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Snowy Day Taco Soup