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South Of The Border Taco Soup-Slow Cooker Marvel

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From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips, and can be topped with an endless list of many fresh ingredients.

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Tortilla soup or in this case my “Taco Soup encompasses all things I love in Mexican cooking. Do you love fresh salsa? sliced avocado? cilantro? fresh hot tortilla strips? Taco soup is a balance of flavors from enchilada sauce, seasoned taco meat, fresh peppers, corn, and of course beans. For me soup becomes a lot more interesting when it’s seasoned with Mexican spices and chili powders.

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Taco soup is also one of those “go to dishes” and a great “help yourself” sort of meal. Everyone can jazz up their bowl of soup the way they want it. I love to make this during cool weather using my extra-large slow cooker, and then lay out a variety of fresh toppings, that no two bowls look or taste the same. For maximum flavors make it a day before serving so that the flavors have time to marry.

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This is a quick and easy version of the traditional “chicken tortilla soup” Except instead of using chicken were using ground beef, or ground turkey for those wanting to cut back on red meats!

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All you do is brown the ground beef, dice the bell peppers, open a few cans, rinse, drain then mix it all together put into the slow cooker, and turn it on.

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As for the beans I used in this recipe can be omitted if you’re not a fan of kidney or black beans. It’s a very versatile dish, so put your own spin on it!

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For a hearty meal that’s full of flavor and spice, you can’t go wrong with Mexican Taco Soup! As some may notice I snapped several pictures showing variations of toppings. 

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Ingredients:

1-2 lbs ground beef or ground turkey
2 tsp ground cumin
2 tsp paprika
1 tsp ground or dried crushed oregano
2 Tbsp New Mexico or California chili powder
2 tsp garlic powder
2 tsp onion powder
1/4 tsp Cayenne pepper
1 medium sweet onion, chopped finely
1 green bell pepper, diced small
1 red bell pepper, diced small
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 15 oz can whole white corn, drained and rinsed
1 15 oz can whole yellow corn, drained and rinsed
1 small can diced green chillies
1 15 oz can tomato purée

 

Directions:

Brown ground beef in a large pan, or in my die-hard favorite, cast iron skillet, drain fat completely and add to slow cooker.

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Remove ribs and seeds from bell peppers and cut into small to medium size dice, and add to slow cooker.

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Open all cans of beans if using more than one type, rinse, drain then add to slow cooker.

Repeat last step with corn.

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Add in remaining ingredients along with Mexican spices and seasoning, stir until combined.

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Remember to taste and adjust seasoning to your desired taste and/or heat level.

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You can add a little water if it starts getting too thick, let the soup cook on low for several hours.

Endless Toppings:

Crispy Tortilla Strips (prepare in advance)

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12 – 20 corn tortillas, cut into thin strips.

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Fried in small batches in vegetable oil. Drained and allow to dry on paper towels.

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Queso Fresco cheese, crumbled
Shredded Mexican cheese
Avocados, sliced or cut into small chunks
Tomatoes, diced. ( If you can find some colorful Heirloom tomatoes to dice, they will add bright color to your soup.)
Green chillies, diced
1/2 head iceberg lettuce or cabbage, shredded
Mexican or regular sour cream
1 onion red or sweet, finely chopped
1 bunch cilantro rinsed & dried, then finely chopped
Lime wedges
Roasted Pumpkin seeds

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

10 responses »

  1. This might have to be tomorrow nights supper!

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  2. Hi Clarissa,

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  3. NICE!!!!…Except that peppers don’t like me anymore! 😦

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  4. Reblogged this on By the Mighty Mumford and commented:
    INDEED…FOR A COLD AND BLUSTERY DAY …TO GO ALONG WITH THE HONEY POT!!! 🙂

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  5. Great recipes ,my wife will try this Saturday.Have a wonderful day.

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  6. Reblogged this on Ace Food News 2014 and commented:
    #AceFoodNews2014 says nice one love the site and theme 🙂
    #dishitoutwithclarissa

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