Melba's Swap Shop - Oklahoman.com
All taco soups aren't the same
DEAR MELBA: These recipes are for Max Saunders. I have a large collection of cookbooks and many recipes for Taco Soup, but they're all very much alike. This first one freezes well.
TACO SOUP
• 2 pounds ground beef
• 1 medium onion, chopped
• 2 cans (14 ounces each) diced tomatoes, do not drain 1 can Rotel tomatoes and green chilies, undrained
• 1 can whole kernel corn, undrained
• 1 can pinto beans, undrained
• 1 can ranch-style beans, undrained
• 1 package taco seasoning mix
• 1 package ranch dressing mix
In large skillet, brown beef and onion. Drain. Put mixture and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed.
You do not need to add water to the soup although you can rinse the bean cans with a small amount of water and add to the soup, if desired,
If you do not have a slow cooker, you may cook this over very low heat, stirring occasionally to keep mixture from sticking to the bottom of the pot.
And the following is actually called Tortilla Soup and is a little different but also good.
TORTILLA SOUP
• 1 can (14 ounces) tomatoes, undrained
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon salt, approximately
• 4 cups chicken broth
• 1 can chicken, drained (optional)
• Combine tomatoes, onion, garlic
• Corn tortilla chips
• Monterrey Jack cheese, grated
• 1 avocado, diced
Place tomatoes, onion, garlic, cilantro and salt in blender. Blend until smooth. Pour into large saucepan. Stir in broth. Bring to boil. Cover and simmer 20 minutes, adding chicken, if desired. Serve over a few crumbled tortilla chips and garnish with avocado and cheese.
— Rita Roland, Atoka
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