Our Go-To Taco Soup
Soup season is the perfect time to embrace warm, comforting meals, and taco soup has become a family favorite in our household. Every Christmas Eve, we gather around a bowl of heart-warming soup—a tradition that began when I was growing up and continues to this day with my family. Coming home from the Christmas Eve service to a ready-to-enjoy, wholesome dinner is not just convenient; it’s a way to celebrate the season with loved ones. Plus, taco soup can be a nutritious choice when made with fresh ingredients and healthy toppings, making it both delicious and nourishing for the whole family.
Makes: 7-8 servings
Ingredients:
2 lb. grass-fed beef
1 medium organic yellow onion, chopped
1 organic green bell pepper, chopped
10 oz. can tomatoes with green chilis
15 oz. canned organic corn, drained
15 oz. organic kidney beans, drained
8 oz. tomato sauce
1 packet of Siete taco seasoning
2 1/2 c. Kettle & Fire low sodium chicken broth (more if needed)
Instructions:
Brown beef in a pan, until fully cooked
Dice pepper and onions
Put beef, onion & peppers, all cans, broth and taco seasoning in a crockpot.
Stir until fully combined
Slow cook 4-6 hours
Serve with fresh cilantro, avocado slices, goat cheese, green onions and organic tortilla chips
Notes:
Use protein of choice. Ground turkey, chicken or beef works great. We love to use Force of Nature or Hickory Nut Gap vital ancestral blend to get all the nutrients and B vitamins from the organ meats. The taste is amazing! (sold online or at WholeFoods)
When buying canned foods for soup, always read your labels! Look at the ingredients and avoid processed additives and junk. Choose organic when possible and simple easy to read ingredients. (ex. water, corn, salt.)
Our favorite chips to serve with the soup are Siete dip chips or Masa tortilla chips (cooked in tallow with no seed oils)
ENJOY!
Recipe inspired by SkinnyTaste
