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Nik’s Taco Soup

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So I didn’t invent Taco Soup. I just want to put that out there. I try my very best only to claim what I truly believe to be my own inventions (like I think Taco Casserole is all me…I had never heard of it before I made it…but I invite you all to prove me wrong on that one!). In fact, I got the idea to play with this recipe from a Foodie, Teddie, whose version I published a few months back. Her pic is SO much better than mine. Lookit:

I decided to play with the version because the divas and I are into spicy food. No…scratch that. We are into REALLY spicy food. So I decided to make a version where I spice it up a bit! Plus, in my house hauling out the crockpot is a major affair (it’s stored in the basement) so I wanted to come up with a “weeknight” version of this recipe.

As I was looking at different variations, I found that there are many, many, MANY ways of making taco soup. Some of you make it with beef tips or chicken meat in a slow cooker (as Teddi’s recipe calls for) and folks tend to put a MULTITUDE of toppings on it. In my estimation, that makes taco soup a PERFECT “play with your food” kind of recipe.

Here’s how I made this recipe my own. I call it taco soup. The kids call it “Taco Chili.” Whatever you call it, it’s YUMMY!

Nik’s Rendition of Taco Soup
(This made about 6-ish “Nik-size” servings)


Ingredients:

  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 clove garlic minced
  • 1 lb. ground meat of your choice 
  • 1 can each of:
    • Dark red kidney beans
    • Light red kidney beans
    • Black beans
  • 2 cans of tomatoes & chiles (I used regular heat, you can also use mild OR just plain diced tomatoes)
  • 1 packet of taco seasoning
  • Optional: A dash of either cayenne pepper or ground chipotle powder if you like spicy food
  • Possible toppings (the possibilities are endless): shredded taco-blend cheese, unflavored Greek yogurt, black olives, red onions, crushed whole wheat tortillas (for the fam). In fact, you could just make the soup and put out a “bar” of toppings. That’d be fun!
Directions:
This goes exactly like making weeknight chili. Spray down a pot with non-stick, set it over medium heat and let it get hot. Add your onions and peppers and sautee until soft.
Add your meat to the mixture and brown it thoroughly, mixing in the onions and peppers. Depending on the level of fat in your ground meat, you may need to drain the meat mixture afterward. I use 90/10 and I just leave it in there!
Drain your beans and rinse them in a colander (removes a lot of the sodium) and then add those to the pot. Empty the tomatoes & chiles in there too. Stir all that together. You should have a halfway decent amount of liquid in there. If not, no worries, the tomatoes have more water to give up as this all simmers!
Mix in your taco seasoning and any additional seasonings you like (If it doesn’t taste taco-y enough for you, you might add additional cumin, coriander, chili powder, garlic powder and onion powder to taste until it’s got a strong enough taco flavor for you. You could also add another packet of taco seasoning but be advised that will add more salt, so if you’re going low sodium you might wanna take pause!). 
Drop your heat to low and cover the pot. Simmer for about 30 minutes, stirring every 10 minutes or so. 
Serve hot with your desired toppings but I will tell you this: it tastes WAYYYYYYYY better the next day. So make it ahead, put it in a container and let it have an overnight “love thang” in the fridge. Trust me. Your taste buds will thank you!

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2 comments

  1. I really wish u had a book there are so many of us at my job an we all share recipes I always share yours

    • Well I DO have books just none with this recipe in it! I’m thinking about doing a more general recipe book that has breakfast, lunch and dinner in it. You think I should do it? 😉