The first time I ever tried Taco Soup was when a coworker brought it for a work potluck. I had never even known it was a thing, but I was totally onboard with the thought of it and especially after tasting it. She had told me that her recipe was so easy to make and had become a family favorite for them. I haven't thought of that soup for years but was trying to draw upon inspiration from the foods of my past, and I was so happy this came to mind.
Prepare the meat:
In a large heavy stockpot over medium heat, warm the oil. When hot but not smoking, add the ground beef and onions and cook for 8 to 10 minutes, stirring occasionally. Add the garlic, paprika, cumin and hot sauce and stir to combine for about 1 minute.
Make the soup:
Add the tomatoes, liquid smoke, scallions and black beans and stir to combine. Next add the chicken stock and give it another stir. Bring to a good simmer for 15 minutes, stirring occasionally. Then stir in the cream and Mozzarella cheese and let the cheese melt.
Serve the soup:
Ladle the soup into bowls and garnish with the reserved scallions, cheddar cheese, cilantro, sour cream, lime wedges and tortilla chips. Serve hot.
Notes: Because the skins and seeds of a tomato contain lectins, be sure to only use chopped tomato products that practice removing the skins and seeds in their preparation. I like the Pomì brand as I suffer no ill-effects when consuming their Finely Chopped Tomatoes. Only use canned beans that are pressure cooked right in the BPA free can. I like the Eden brand. The Easy Tortilla Chips can be made while the soup is being prepared.
Related Recipes: Cinder Hill Chicken Stock Easy Tortilla Chips
Ingredients
Directions
Prepare the meat:
In a large heavy stockpot over medium heat, warm the oil. When hot but not smoking, add the ground beef and onions and cook for 8 to 10 minutes, stirring occasionally. Add the garlic, paprika, cumin and hot sauce and stir to combine for about 1 minute.
Make the soup:
Add the tomatoes, liquid smoke, scallions and black beans and stir to combine. Next add the chicken stock and give it another stir. Bring to a good simmer for 15 minutes, stirring occasionally. Then stir in the cream and Mozzarella cheese and let the cheese melt.
Serve the soup:
Ladle the soup into bowls and garnish with the reserved scallions, cheddar cheese, cilantro, sour cream, lime wedges and tortilla chips. Serve hot.