It's official. This simple taco soup is everyone's favorite around here.
It's also the best way to get more nourishing bone broth, pastured meats, and even some yummy vegetables into my family. They all have seconds and thirds, it's THAT good.
What's really nice is that if you have a family like my friend does, with all different eaters (she's vegetarian, Hubs and kids are picky about this or that), you can easily serve some of the ingredients on the side or leave some out and keep everyone happy!
This has such nice flavor and a bit of a kick, so it really satisfies your appetite, especially when you're watching your carbs. (Just leave out the corn and the chips for the top.) There are some carbs in this from the beans, but not too bad because the fiber in the beans lowers the net carbs.
You could make it in the crock pot, which is what I usually do, or you could even throw all of these ingredients into your pressure cooker for about 15 minutes if you're in a hurry! It'd be even faster in there if you use already-cooked meat. If your meat isn't cooked it'll take a little more time, just do that part first (see this post for how), and then add the rest. Either way this recipe is pretty fast so it's now on the “our version of fast food these days” list.
Simple Taco Soup
- 2 or more cups cooked meat of your choice: You could use leftover pulled pork, 1 # hamburger that is already browned, or I usually use 1-2# shredded or chopped chicken the day after we have baked chicken for dinner. Just pick the extra meat off the bone and set aside, and don't forget to cook the bones all day for the broth! (Or use this shelf-stable super good-for-you broth that's already made!) Pasture raised chicken is best. Click here if you don't have a good local source for healthy pastured meats.
- 1 can drained organic black beans or 1-2 cans Great Northern beans (don't drain those) I love the beans at that link, they're already soaked for you!
- 1 cup fresh or frozen organic sweet corn if you're not watching your carbs
- 4 cups of your favorite organic salsa OR if you don't have salsa on-hand add approximately 2 cups organic fresh or canned tomatoes, chopped organic veggies of choice like 1 onion, 1 stalk celery, 1-2 peppers, 1-2 jalepenos, 2-3 cloves minced garlic, and a handful of parsley and/or cilantro. Here's my homemade salsa recipe – this can be made ahead or I do buy it at the store sometimes.
- 4-6 cups Homemade chicken broth. I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. Again, if you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg ingredients, additives, or preservatives that store-bought has.
- If you have leftover rice, you could throw that in, too.
- 2 Tablespoons Taco Seasoning <--here's my recipe but you could just throw the same seasonings in separately if you don't have it already mixed together: 1 Tablespoon or more of ground cumin depending on how spicy your salsa was, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 Tablespoon garlic powder, and 1/4 teaspoon cayenne pepper if you like it spicy.
- Sea salt and pepper to your taste
- Throw it all together, simmer 'til it's hot and the flavors are blended together nicely. Taste-test to see if it needs more salt or cumin or other spices. Once any veggies you added are tender, it's time to serve, or keep on low in the crock pot or pressure cooker if you have the multi-function kind that we have.
- Top this simple taco soup with whatever goodies you like: A dollop of sour cream or a hunk of cream cheese, crushed tortilla chips, and shredded cheese. I also love a squirt of lime juice on top.
Let me know if you love this simple taco soup too!
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