Lord knows I love making a good pot of chili for supper, whether the meat be ground beef, chicken, or deer, but there are times when I need something spicier… something delicious… something DIFFERENT. That’s when I make a huge pot of Taco Soup, then the Heavens (and my family)rejoice over the smell in my kitchen.
It’s quite simple to make, and you can adjust the level of spiciness to suit your family’s bravery or wimpiness. It feeds a lot of people, so this is a great recipe to make if you’re having the family over during the Holidays or a bunch of friends over to watch the big game. Or if you just really like to eat, because, hey, that’s awesome. I always make enough to have for the next couple of days, and if your double the recipe this is a great soup to freeze for a later time.
2 lbs of ground Beef or Deer meat
2 16 oz Containers of Chicken Stock (NOT BROTH)
1 Yellow Onion
2 Garlic Cloves
3 cans of diced tomatoes
1 can of black beans
1 can of kidney beans
1 can of chili beans
1 can of kernel corn
Fresh Ground Black Pepper
Tony Chachere’s Cajun Seasoning
First, brown your ground beef in a skillet. Add some diced onion and minced garlic. When it’s nearly finished cooking, add plenty of garlic salt and taco seasoning to the meat, because bland meat just puts a damper on the flavor of the entire soup. Drain the ground beef in a colander at the sink, then add it to your biggest soup pot. Pour two containers of chicken stock (I use Organic Kirkland Brand Chicken Stock because it’s all-natural and AWESOME) into the soup pot. Open your cans of kernel corn, black beans, kidney beans, and diced tomatoes. Drain and rinse the beans in the colander that’s still sitting in your sink from the beef-draining session, because that slimy mess around in the bean cans is just gross. Pour all of the canned tomatoes and corn plus the now freshly-rinsed beans into the soup pot. Put 1/2 cup of Taco Seasoning, 1/2 cup of garlic salt, 2 tsp of Tony Chachere’s Cajun Seasoning, and 1 tsp of ground black pepper into the deliciousness. Add in more of the diced onion from the earlier chopping into the soup pot and bring it to a boil. Turn boiling soup down to medium-low heat and allow to simmer for about 20 minutes, stirring occasionally. Take a little taste every now and then, because it’s your God-given right as the one cooking this masterpiece and add more spices if they’re needed.
When you’re ready to feed the delicious creation to your family/loved ones/honored guests, serve it with shredded cheddar cheese, additional diced onions (because some people just can’t get enough), and tortilla chips.
Prepare to be carried around the house like the victorious hero that you are.