Warm, savory, full of protein and flavor, ready in no more than 30 minutes.
You want to cook from scratch meals for your family that are nourishing and tasty. Yet, sometimes, you just don’t have time- enter real food taco soup.
Taco soup is one of the ultimate comfort foods. Normally this gal that lived in Mexico balks at Tex-Mex and most Americanized Mexican food. But… at times, there is the sweet nostalgia of a recipe that warms your stomach and heart that allows for my purest taste buds to wander a bit.
This is one of those throw-together at the last-minute kind of meals for the busy days when you don’t have a lot of time but you also don’t want to leave and grab take-out.
One of my aunts used to make taco soup for family gatherings. It’s probably been close to 15 years since I last had but it has stuck with me ever since. Last summer I decided that it was time to finally make it, so I texted my aunt and got her recipe from her. I did what my Mama taught me to, and made it my own.
The original recipe called for a taco seasoning packet and a ranch dressing packet. None of those ingredients are on hand in my kitchen, so instead, I gathered the spices that are in them and made my own blend.
Time-saving tip: Make the spice blend in bulk ahead of time, and use 2 1/2 tablespoons of the mix in this recipe.
Taco soup is frequently topped with “Frito” style chips. I found a bag of “Frito-like” chips at Trader Joe’s that I normally use. Though, traditional foodie confession here, I have a weakness for Chilie Cheese Fritos and have used those on top of this soup as well…
So whatever makes you happy. I normally stick with the chips from Trader Joe’s. Cilantro, avocado, and sour cream would all make for wonderful toppings as well.
Here’s to quick and easy meals like this real food taco soup!
Prep
Cook
Inactive
Total
Yield 6-8 servings
Ingredients
- 1 pound ground turkey or beef
- 4 cups bone broth
- 4 cups cooked pinto beans
- 4 cups fresh or frozen corn
- 1 1/2 cups tomato sauce
- 2 tablespoons olive oil
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
Instructions
In a medium-sized sauce pot, warm the olive oil over low heat. Add all the spices, and cook for two minutes to lightly fry them.
Add the ground meat and salt. Stir until the spices are fully incorporated with the meat, turn the heat to medium. Stir occasionally until the meat is fully cooked.
Add the beans and broth. Stir and then cover. Simmer over low-medium heat for 15 minutes, stirring occasionally.
Remove the lid and then add the corn. Cook for an additional 5 minutes, or until the corn is warm.
Top with chips and additional toppings if desired.
Real Food Taco Soup
1 pound ground turkey or beef
4 cups bone broth
4 cups cooked pinto beans
4 cups fresh or frozen corn
1 1/2 cups tomato sauce
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon cayenne
In a medium-sized sauce pot, warm the olive oil over low heat. Add all the spices, and cook for two minutes to lightly fry them.
Add the ground meat and salt. Stir until the spices are fully incorporated with the meat, turn the heat to medium. Stir occasionally until the meat is fully cooked.
Add the beans and broth. Stir and then cover. Simmer over low-medium heat for 15 minutes, stirring occasionally.
Remove the lid and then add the corn. Cook for an additional 5 minutes, or until the corn is warm.
Top with chips and additional toppings if desired.
Southern California is getting an influx of Trader Joe’s brothers, Aldis. Corn chips $.99.
I wish Aldis would move up here!