Before we get to the soup, I’m going to give you the recipe for my homemade taco seasoning. Because….have you read the ingredients on the store bought ones? Yikes.
(I usually like to double this so I don’t have to make it as frequently, but it just depends on how often you will use it).
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes (optional)
1 tsp paprika
1 Tbsp ground cumin
2 tsp sea salt
2 tsp black pepper
Combine all ingredients. Store in an airtight container.
Brown 1 lb of lean ground beef or ground turkey until cooked through. Drain. Return to pan and add 2-3 Tbsp taco seasoning, 1/4 cup of water and 1 can of fire roasted diced tomatoes (optional, but I think it adds flavor). If you don’t add the tomatoes you may need to add slightly more water. Simmer 5 minutes.
For Taco Soup
1 lb of leftover taco meat
2 dried serrano peppers (optional – if you don’t like heat you may want to skip, but they add a lot of flavor). (Whole Foods carries these on a wall display between the produce and the seafood departments).
1 TBSP fat of choice (butter, EVOO, coconut oil)
1 bell pepper, chopped
1 yellow onion, chopped
1 can of fire roasted tomatoes (if you didn’t already add it to your taco meat)
26 oz finely diced tomatoes (I like the POMI brand in the cardboard carton. They are one of the only ones that are just tomatoes. Most of the canned tomatoes add citric acid, calcium chloride and even sugar plus the BPA from the can is leached into your tomatoes).
2-3 cups of chicken stock, depending on how thick/thin you like your soup (If you don’t make your own stock, look for Pacific brand “Simply Stock” – water, chicken and veggies are the only ingredients)
Avocado, cilantro, cherry tomatoes or any other toppings you like (optional)
Follow the soaking instructions for the serranos on the package. Mine says 10 minutes. I like to soak them for longer if I think about it ahead of time.
Heat fat of choice in a large pot over medium heat. Add onion and pepper and sauté 5 – 7 minutes until onions are translucent.
Add the taco meat, tomatoes, chicken stock and serrano peppers to your pot. Let simmer for 15 minutes.
Top with slices of avocado, tomatoes, cilantro, hot sauce, etc.