I LOVE taco soup. Not only is it delicious and comforting, you can make it different every time. Oh, and it is very food storage friendly. Whether you use cans, frozen food, freeze dried food, or fresh, you’ll be able to use this recipe to accommodate any food you have. Below are some of the best options I have tried.
Pick your protein
- 1 pound of ground hamburger or pork (defrost if frozen and rehydrate if freeze dried)
- 1 pound of shredded chicken (fresh or 2 canned chicken)
- If vegetarian, use double the beans and two different varieties
Pick 1-2 legumes (if using cans, drain first)
- 1 can of black beans
- 1 can of red kidney beans
- 1 can mild chili beans
- 1 can of pinto beans
Pick your liquid (if you like it thicker, use 1 cup less liquid)
- 2 cups of chicken broth
- 1 cup chicken broth, 1/2 cup salsa, 1/2 cup tomato sauce
- 2 cups of water
- 2 cups of salsa (only choose one tomato option from below), 1 cup chicken broth
Pick 1-4 vegetables
- 1 can of Mexican style diced tomatoes
- 1 can stewed tomatoes
- 1 can diced tomatoes with green chilies
- 1 can whole kernel corn (although this is actually a grain haha)
- 1 small diced green pepper
- 1 can plain diced tomatoes
- 1 small onion sautéed in olive oil with 1 tablespoon of minced garlic (this is a MUST for me)
- 1 small diced jalapeno
- 1/2 cup of sliced green/black olives
- 2 can of diced green chilies (this is a MUST for me)
Pick one grain (optional, if using add 1 cup of liquid)
- 1/2 cup of dried white or brown rice
- 1/2 cup of dried orzo
- 1/2 cup of dried quinoa
- 1/2 cup of dried Risi
Pick one seasoning variety
- 1 tablespoon cumin, 1 teaspoon chili powder, 1 tablespoon oregano, salt and pepper to taste (consider cilantro or 1 teaspoon coriander)
- 1 package (or 1 1/4 ounces) or taco seasoning (about 3 tablespoons), and 1 package of ranch salad dressing mix
- 1 package taco seasoning
- Corn chips
- Sour cream
- Shredded cheddar cheese (I like small, thin slices on mine)
- Fresh lime juice
- If you are using an animal protein, brown the meat with the sautéed onions and garlic. Drain the fat. Place into a 6 quart soup pot.
- If you are using green chilies, tomatoes, or green peppers, add them now.
- Add the seasonings onto top and allow to cook down for 3-5 minutes.
- Add the additional ingredients and liquid.
- Bring to boil, add grain, and then reduce heat to medium-low to simmer until grain is tender (rice 30 minutes, quinoa 20 minutes, pastas 8-12 minutes).
- Allow to cool and then add your toppings!
This is a great recipe to use freeze dried vegetables, and can be frozen in a deep freezer for up to 6 months.