There are about 3 things I know how to make without consulting a cookbook including: 1) Fancy breakfast sandwiches, 2) Martha Stewart’s Mediterranean Chicken and 3) Taco Soup – recipe courtesy of my friend Amy, who made the soup every year the temperature dropped in her college town, Lubbock. This soup may be the easiest thing in the world to make, and it’s always a crowd/husband pleaser.
I made it last night with the following ingredients (note: creativity is encouraged – I change it up a little every time, adding spices, etc.)
- 1 can of whole kernel corn (drained)
- 1 can roasted tomatoes (I get the fire-roasted kind for more heat)
- 1 can diced tomatoes (feeling crazy? Pick up Rotel’s ‘Hot’ version)
- 1 can pinto beans (drained)
- 1 can chopped green chilies (I usually don’t add this but had it laying around and made a lovely touch!)
- 1 packet dry taco seasoning
- 1 packet dry ranch dressing mix
- 2-3 cups of water or vegetable broth
- 1 lb of ground beef or turkey (optional)
- Note: If you go the ground turkey route, don’t go too lean or it will cook strangely and is not appetizing. I usually get the 80/20 version.
Combine all canned ingredients, spices and water in a pot and cook on medium. Cook the meat separately, and add it after it is fully cooked and the fat has been drained (gross, right?) Let the soup simmer for an hour at least. I find the longer it simmers, the more flavors come out. I like to add avocado, tortilla chips and shredded cheese to garnish. To make it richer, you can add sour cream.
Goes great with a glass of cabernet and an episode of RHOBH or something equally mindless.