Sunday, June 28, 2009

Diana's Taco Soup

The last week I was living in my apartment in St. Louis with my lovely roommates, we decided to make a big pot of one of our favorite easy dinners to use up some of the food I had left: taco soup. Kyle got this recipe from his mother, Diana, and we've made it many times since then because it is so easy to put together, and so delicious. I altered a few things - I added twice the taco seasoning originally called for because I omitted the dry ranch mix - but it turned out wonderfully. It will be ready in as little as 15 minutes, or you can let it simmer and bubble for longer than that to achieve an even richer flavor. It's super easy to make, and it is ready so quickly that this would be perfect for a night when you don't have much time to throw dinner together but still want something filling and satisfying. Serve topped with anything you'd put on a taco that you can tolerate: tomatoes, onions, sour cream, cheese, guacamole, etc. And we top ours off with Fresh Gourmet brand tortilla strips - the fiesta flavor is our favorite, but all of them are good, and most are gluten-free. If you don't have those, any corn chips will work!

Diana's Taco Soup

Makes 4 - 6 servings

1 pkg of ground turkey OR vegetarian/vegan meat substitute
2 packets Old El Paso taco seasoning (or your favorite gluten-free brand)
1 can corn with liquid
1 1/2 can of water
1 can pinto beans
1 can mild chili beans
1 can diced tomatoes (the ones that include onion & garlic add nice flavor)
1 can Rotel tomatoes
1 pkg dry ranch mix (I omitted this, but in case you are able to find one that suits your dietary needs, I'm including it as it's part of the original recipe)

Brown the meat in a large pot. When it has been cooked, drain the fat and return the meat to the pot. Add the packets of Old El Paso seasoning and stir to mix, and then add the rest of the ingredients listed. Stir well and bring to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to mix, but longer if you'd like a little more depth of flavor to develop. Serve topped with any ingredients you would normally use on a taco: chopped tomatoes, chopped onions, guacamole, Tofutti sour cream, cheese (if you can have it), and corn tortilla strips (Fresh Gourmet Fiesta brand is my personal favorite to have with this soup).

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