Easy Taco Soup

Easy Taco Soup
Taco Soup, one of 14 “Soups & Stews” Recipes in Satisfying Eats Cookbook.
Make it on the stove top or in your Crock Pot. 
 
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Everyone loves this Taco Soup!  It is one of my favorite soups on a cold day or in the middle of the summer.  It freezes well and I like to keep at least one batch in the freezer ready to eat at a moments notice!  This is also a great way to use up some of your summer zucchini! 
 
**If reheating soup, place frozen soup in large pot and add 1 can of diced tomatoes or 1 & 1/2 cups of chicken stock to pot.  Cover pan with lid and cook on medium heat, stirring occasionally until soup is thawed.  Add 1-2 additional tablespoons of Taco Seasoning to soup (to taste). 
 
I think what makes this soup so incredible is using homemade chicken stock.  I have been making my own stock for the past year and won’t ever go back to the canned stuff EVER!!  
 

Taco Soup

Serves 8; 8 Net Carbs per serving; DF

2 lbs ground meat (beef, chicken, turkey, etc.)

1 large onion, chopped

1 bell pepper, chopped

2-3 zucchini, chopped in 1 inch cubes

2 jalapeños, finely chopped or 7 oz can of chopped chilies

6 cloves garlic, crushed

6 large tomatoes, diced or 32 oz of diced tomatoes

4 cups homemade chicken stock

1/4 cup Taco Seasoning (see below)

Juice of 2 limes

*Optional Toppings: Serve with grated cheese, sour cream, chopped cilantro, lime wedges and Cheese Chips

Directions

Brown meat in large pan. Drain off excess grease and set aside. In same pot, sauté onions, bell pepper and zucchini for about 5-10 minutes or until soft. Add meat back to pan along with rest of ingredients. Cook on medium-low heat for 20 minutes.  Taste for seasoning.

Creamy Taco Soup:  Add 8 oz cream cheese to soup and stir until melted.

Crock Pot Method: Add cooked meat to crock pot along with rest of ingredients. Cook on low for 6 hours or high heat for 3 hours.

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Homemade Taco Seasoning

1 tbsp chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 & 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Directions

Mix ingredients in bowl and store in airtight container.

Comments

  1. Susan says

    I made this the other night and it was delicious! I’ll have to leave the jalapenos out next time though. I used about 3 oz canned and it was too much for the kids.

    • satisfyingeats says

      Glad you enjoyed it Susan. Yes, adjust the heat to suit your individual taste. Living in Louisiana for 10 years has altered my taste buds! :)

  2. Christine says

    Made this for dinner tonight, and everyone LOVED it!!! I added diced avocado with the grated cheese as a topper, so yummy! I think next time I might try cubed feta cheese with the avocado :) Thank you for sharing!

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