Southwest (Tex-Mex) Soup

16 Nov

Hey everyone!! Sorry for the late update! I know I’ve been bad at getting this out on Sundays lately but I have been super super busy.  My entire weekend I didn’t even have an hour that I didn’t have something specific to do! It was crazy!

So the weather has been getting colder, and that always puts me in the mood for soup.  ESPECIALLY soups like chili.  The LION BITE for this week is a chili-like mexican inspired soup that my mom got the recipe for last year. When she made it I loved it immediately.  I have made it multiple times since she acquired the recipe, making little variations each

time.  It’s so easy to personalize this soup to your liking.  The best part is that the only effort required is to brown the meat & give it an occasional stir! This truly is a dump and stir recipe.

What You’ll Need:

  • 1 lb ground beef or ground turkey (Both work excellently. I usually use whatever is cheaper…broke college student :-/)
  • 1 can black beans (drained)
  • 1 can diced tomatoes (I used fired roasted this time for some extra spice)
  • 1 can diced tomatoes & green chiles
  • 1 can of water (can just be from the tap)
  • 1 packet of taco seasoning or chili seasoning
    If desired: 1 tbsp garlic powder,
    diced onion, diced peppers, etc

To start off the recipe, I brown my ground beef/turkey in a skillet with garlic powder and    salt & pepper (chopping into small chunks the whole time as though you are making    tacos). Although I didn’t this particular time, I would add the onion in with the browned  beef if I were using it.   While the meat is browning, start a large pot over high heat with  both cans of diced tomatoes, drained black beans & water and allow that to start to  simmer.

Once the beef/turkey is cooked entirely through, I would then drain off the excess grease   from the meat & add this to my sauce pot.  After this simmers awhile, I stir in about half a  packet of either taco seasoning or chili seasoning (save the other half for next time!), and  turn the heat down to medium-low.  Cover and allow this to simmer for about an hour,  stirring occasionally and enjoy!!! This recipe makes enough for multiple people or enough  for you to have the next day for lunch AND dinner if you want!  That’s one reason I really  like it.  It’s simple, quick and delicious.

I like to top my soup with shredded cheese & tortilla chips!

 

My Tips:

  • If you don’t like spicy things, stick with the mild chiles & diced tomatoes, but they have a “hot” version for all you heat lovers out there!
  • This is a great way to use up leftover taco meat by just adding it to the soup & skipping adding the seasoning packet later.  You can also use up any leftover onions & peppers you have in your fridge.
  • Don’t forget to check on it occasionally! You might need to adjust the heat on your stove. You don’t want it to boil over!
  • Serve topped with shredded cheese & crunched tortilla chips!

WE ARE…. having a potluck dinner tonight so check back soon for another update!!!

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