I recently had taco soup while having lunch with a friend and thought to myself “why don’t I make this more? I love taco soup.” So I went home and made it. And it did not once occur to me that I probably could have looked up a recipe instead of making one up.
The soup itself is gluten free and dairy free. The toppings you add may change that status.
Charlie’s Totally Made Up Taco Soup
2 cans stewed tomatoes
1 cup spinach
Using a regular or stick blender, blend the tomatoes and the spinach together like a smoothie. How do my kids eat so many leafy greens? This is how.
Or just use canned tomato sauce.
1 lb ground beef
1 small onion
2 cloves of garlic (or 2 tsp powder)
Mix the three of these together and brown the meat. Add the previous tomato/spinach mixture and 4 cups of water. Add all of the following seasonings:
2 tbsp green onion
1 tbsp chili powder
1/2 tsp paprika
1 1/2 tsp cumin
dash of red pepper
salt to taste
Or just use a packet of taco seasoning.
Stir well and add 1 can of black beans and 1 cup of frozen corn.
Bring to a boil and then simmer, stirring occasionally, for 25 minutes. Serve with shredded cheese, sour cream, additional green onions, and warm tortillas/tortilla chips.