Monday, March 4, 2019

Cosmopolitan Closets Soup Sundays - Taco Soup

Happy Monday everyone! If you are in the NYC/NJ area, I hope you survived the big snowstorm!  Lol smh.  Anyway, I hope that you have been following me on Instagram because every Sunday since October, I put my soup making journey on my #instastories.  If the recipe is from someone else's blog or cookbook, I will tag them in my post.  Once in awhile, I create the soup myself and those recipes I'll share here. If you missed my first recipe, you can check it out here.

What You'll Need

1.5 to 2.0 lbs of ground turkey or ground beef (lean)
2 32oz. containers of broth -chicken  (I use low sodium broth)
1 28 oz. can of diced tomatoes (I use no salt tomatoes)
2 15.5 oz. cans of black beans, rinsed and liquid discarded
2 medium white onion, chopped
2 medium shallots, chopped
2 medium green peppers, chopped
4-5 cloves of garlic, chopped
1 cup of chopped fresh cilantro
1 cup of chopped green onions (including white parts)

Optional** 1 cup of light cream and 0.5 to 1 cup of shredded Mexican style cheese

Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, chili powder, cumin, sea salt, black pepper, fire roasted onions, fire roasted tomatoes, red pepper flakes

Instructions

1. In a large dutch oven or stock pot, heat on medium high, 1-2 TBSP of olive oil.  Once warm, add your ground turkey (or beef) and thoroughly cook until no pink exists.  You can season the ground turkey with sea salt and pepper if you'd like while it cooks.  

Here is my ground turkey, almost fully cooked.  I lowered the flame to medium about halfway through so that it wouldn't burn.

2.  Once the ground turkey is fully cooked, I remove it from the pot and place it in a bowl.  I do not clean the pot, but instead lower the flame to medium low and add my chopped onions, shallots, peppers and garlic.  I saute them until they are translucent.  Note:  If you are using ground beef and there is a bit of oil left once you remove it from the pot, feel free to clean the pot before sauteing the vegetables, just make sure to add olive oil to saute them.
Vegetables all chopped up!

3. Once your vegetables are cooked, add both your rinsed black beans and your diced tomatoes.  
I really love this Le Creuset stock pot my husband bought for me.  It really gets the job done!

4.  Once you have your beans and tomatoes added, add back your ground turkey, as well as both containers of broth.  At this point my flame is on medium low as I want to cook the soup slowly so that the beans become tender.  I also add my seasoning at this time.
My favorite Victoria Gourmet seasonings!

5.  As the soup continues to cook, I taste it and adjust my seasonings according to the flavor I want.  I added a bit more cumin and chili powder in the end and some additional sea salt so that it had the flavor I was looking for.  

6. My last step after the soup cooked on low or medium low, was to add the chopped cilantro and green onions.  If you decide to add heavy cream and cheese, you can add it at this point.  Make sure to stir well when you add the cheese so that it melts into the soup and doesn't just stick to the bottom of the pot.  (I didn't add cream or cheese to my soup because of my lactose intolerance but I bet its delicious if you add it!)


Fresh cilantro and green herbs are all chopped and ready to go in the soup.  I love chopping on glass cutting boards, but they can dull your knife so make sure to only use a chopping knife not meant to cut meat or fish on them.


All done!  I added some tortilla chips for a bit of crunch and a little shredded cheese for creaminess (a TBSP at most).




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