Sí, señor! Sopa tacos!


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LINDA’S FAMOUS TACO SOUP

This is easily my most popular recipe!  (REVISED: Well, it used to be!!  The Quinoa Burgers and the Broccoli-Quinoa Casserole have FAR surpassed this one.  But it is still fab!)

It’s quick, can be altered to fit whatever you have in your pantry at the moment…can be made vegetarian, garnished with anything, and freezes great.

I spoon it over tortilla or corn chips for the family, lots of sour cream, avocados, diced tomatoes…whatever suits your mood.

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2 tablespoons olive oil (if using meat sub or ground turkey)
1 pound ground beef or turkey OR 1 pkg. Morningstar Crumbles
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon sugar
One 16-ounce can chili beans, undrained (NOT chili, just chili-seasoned beans)
One 15-ounce can kidney beans, undrained
1 cup frozen corn – optional
One 10-ounce can tomato soup, undiluted
2 cups water
Two 14-ounce cans peeled and diced tomatoes, undrained and pureed
One 4-ounce can diced green chilies
One 4-ounce can sliced olives
One 1.25-ounce envelope taco seasoning
3 teaspoons Penzey’s Chili 9000 or chili powder

If using hamburger: In a large saucepan brown hamburger until just no longer pink, breaking it up with a wooden spoon into small chunks. Remove from pan and drain grease, reserving 1 tablespoon. Sauté the onions and garlic with the Splenda in reserved grease, until onions are soft and golden. Return hamburger to the pan.

If using veggie meat or turkey: In a large saucepan heat the olive oil over medium heat. Sauté the onions and garlic with the sugar until onions are tender and golden. Add turkey or crumbles and sauté until turkey is no longer pink, breaking into small chunks.

Add to the meat/onion mixture the chili beans, kidney beans, corn, tomato soup, water, tomatoes, green chilies, olives, taco seasoning, and chili powder. Bring to a boil. Reduce heat to low and allow to simmer for 1 1/2 – 2 hours, stirring occasionally. Serve with your choice of toppings, such as tomatoes, avocados, shredded cheese, sour cream, etc. Makes 12 servings about 1 cup each.

Per serving: Calories 241; Protein 13; Fat 11 g; Carbs 18; Sodium 470 mg

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4 Comments Add yours

  1. this is one of my families favorites!

  2. connie says:

    Hi Linda
    I have just found your site and am excited about trying some of your delicious looking recipes. I have a question concerning why you use Splenda? I also saw it in your Quinoa Burger recipe. Is there really a need for a sugar substitute? I seldom use sugar but do use Agave Nectar or honey where sweetness is involved in food preparation so I was wondering if an element of sweetness is required for both of your recipes.
    Hope to hear from you.
    Thank you!
    ~connie

    1. Linda says:

      I use Splenda as a sub for sugar because I’ve had gastric bypass surgery and sugar can hit the system very quickly causing all sorts of icky symptoms. I agree in a recipe where only a teaspoon or so is called for, sugar would be fine as it’s in a WHOLE recipe.

      I also use Whey Low, which is a combo of lactose, fructose, and sucrose, but formulated to absorb slowly so the blood sugar doesn’t spike suddenly. I only use this in baking, where the properties of sugar are needed and Splenda can’t provide.

      I prefer Splenda to the other artificial sweeteners – I suppose, maybe the lesser of the evils…and compared to the amount of sugar I used to consume, it’s not too bad for now. I have cut back on it a lot, and do use agave or honey (in small amounts, as it can do the same as sugar to the system).

      The reason I call for a little sweetness in savory dishes is simply to bring out the flavors. It does seem odd, but sweet brings out the savory as salt does to sweet recipes. An old gramma trick that I can’t seem to do without.

      It is totally optional, though!

  3. Kim says:

    Just had to say I LOVE that you use Penzey Spices!! Nothing better, just that makes me want to try this recipe!!

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