Taco Soup
with beef / cheese / tortilla chips

Name: Taco Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Carrots, diced; 3 cloves Shallots; 4 cloves Garlic; 1 cup Corn kernels, fresh or frozen; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 can Green chilies, diced (4 oz / 113 g) (opt); 3 1/2 cups Stock, any type; 1/4 cup Cilantro, chopped; 2 tsp Lime juice; 2 oz Cheese, any shredded white blend; 4 Tbsp Yogurt, plain or Greek; 1 cup Tortilla chips; 4 tsp Cumin; 2 tsp Salt; 2 tsp Garlic powder; 2 tsp Coriander, ground; 2 tsp Paprika; 1 tsp Chili powder; 2 lbs Beef, ground and lean; 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This flavorful, satisfying soup has all the great flavors of beef tacos in a lighter dish. We couldn't resist topping the soup with taco favorites though, so finish your bowls with cheese, sour cream and crumbled tortilla chips for crunch.
Smarts: Cook a double batch of seasoned ground beef in the first two steps of this recipe to have leftovers for Thursday's meal. Just remember to reserve half the beef (Make step #1) before continuing with tonight's soup.

Dependency

Taco Salad

Ingredients

Metric

Servings:

Taco Soup:

Carrots - 8 oz , diced
Shallots - 3 cloves
Garlic - 4 cloves
Corn kernels, fresh or frozen - 1 cup
Oil, cooking - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Green chilies, diced (4 oz / 113 g) (opt) - 1 can
Stock, any type - 3 1/2 cups
Cilantro - 1/4 cup , chopped
Lime juice - 2 tsp
Cheese, any shredded white blend - 2 oz
Yogurt, plain or Greek - 4 Tbsp
Tortilla chips - 1 cup

Mexican Ground Beef (for 2 nights):

Cumin - 4 tsp
Salt - 2 tsp
Garlic powder - 2 tsp
Coriander, ground - 2 tsp
Paprika - 2 tsp
Chili powder - 1 tsp
Beef, ground and lean - 2 lbs
Oil, cooking - 1 Tbsp

Prep

Carrots / Shallots/ Garlic - Prep as directed. Combine carrots and shallots. Store garlic separately. (Can be done up to 5 days ahead)
Season beef - Combine cumin, salt, garlic powder, coriander, paprika and chili powder. Stir into ground beef. (Can be done 1 day ahead)
Corn - If using frozen corn, defrost in the microwave first. If using fresh, slice kernels off cobs.

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Make

Heat a large saucepan or Dutch oven over medium-high heat. Add oil (portion for the beef) and then seasoned beef. Saute, breaking apart with a spoon, until beef is cooked through, 5 to 8 minutes. Divide the cooked ground beef mixture in half. Return the pan to medium-high heat.
To heated pan, add oil (portion for the soup) and then carrots and shallots. Cook until translucent and aromatic, 3 to 4 minutes. Add garlic and saute for 1 minute more.
Add the portion of the beef for tonight's meal (reserve the other half for Thursday), tomatoes (including liquid), green chilis and stock. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
While soup simmers, chop cilantro.
To soup, add corn and continue cooking just until heated through. Remove soup from heat and stir in lime juice. Season with some salt and pepper.
Ladle soup into bowls. Set out cilantro, cheese, yogurt and tortilla chips at the table so that everyone can add toppings to their soup.

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