stormy sopa de taco tuesday

Who doesn’t like tacos? And who doesn’t like soup? Well, let’s make this easy folks… bust-out your can openers, knives, and soup pots & let’s bring Taco Tuesday home. On this rainy night, I can’t think of anything better than a comforting brew on the stove. This particular one-pot-wonder is quick, low fat & easy. You can use whatever you have on hand, but you will need some staple canned goods & key fresh ingreds to get this going. We’re talking something protein-packed like low-fat ground turkey or beef, fiber-filled frijoles, crisp corn, tangy diced tomatoes, and crushed-crunchy tortilla chips for topping. So, here’s the scoop on the soup…

5 from 1 reviews
Easy Taco Soup
Delicious & easy taco soup. A great & easy weeknight meal
Serves: 1 big pot of goodness
Prep time: 
Cook time: 
Total time: 
What to get:
  • 1 package ground, lean turkey *(taco seasoned if available, of not, use more seasonings below)
  • 1 (11 oz) can white shoepeg corn, drain excess liquid
  • 1 (10 oz) can diced tomatoes (Rotel, with Lime & cilantro in juice)
  • 1 (14.5 oz) can diced tomatoes (with green chilies), drain excess juice from this one
  • 1 (15 oz) can black beans (seasoned variety), drain excess liquid & rinse
  • 1 (15 oz) can pinto beans, drain majority of liquid, but reserve about ¼ and don't rinse
  • 1(7 oz) can mild, diced green chilies
  • 1 (32 oz) carton chicken broth (low fat, reduced sodium)
  • 1 lime, juiced and the zest of
  • ½ white onion, chopped
  • 4 cloves of garlic. chopped
  • 1 T of butter (for cooking onion & garlic)
  • ¼ cup white wine (dry preferably)
Seasonings:
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ cup shredded mozzarella cheese (skim)
  • ½ tsp black pepper, ground
  • ¼ tsp, kosher salt
For Topping:
  • chopped green onion
  • dollop of sour cream
  • crushed tortilla chip pieces
  • red pepper flakes (optional)
What to do:
  1. heat butter in large pot, melting and adding onion & garlic
  2. cook on low till tender & adding about 1 T of white wine. Reduce.
  3. to this add, turkey meat and stir occasionally browning, & cooking through
  4. add cayenne pepper, cumin, salt & pepper; stir
  5. add canned tomatoes, corn, black beans (drained), pinto beans (with ¼ of canned liquid)
  6. heat, adding diced green chilies and chicken stock, and rest of wine, and lime juice & zest
  7. continue to simmer on low for about 20 minutes
  8. remove from heat and burner, and let cool slightly.
  9. add to this the shredded mozzarella cheese and stir well
  10. add back to heat slowly and stir occasionally (about 5 minutes)
  11. s&p additionally to taste
  12. plate & serve with topping of sour cream, green onion & tortilla chip pieces.
Notes:
I use lean ground turkey, but not extra lean. You'll do better to have a little fat in the protein for this one, since there is not much else going into it. You can easily use ground beef.
Easy on the added salt, as the seasoned meat has a lot of sodium already; salt to taste at the end if you still need to.
Remember sour cream topping with crispy tortilla bits! Great with corn bread or warm tortillas too. enjoy warm with extra squeeze of lime.

This was bueno and I’m looking forward to a second bowl here shortly. Enjoy the rainy night and hope you can cozy-up with some of this flavorful soup soon…

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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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