Texas Taco Soup

The challenge with any “taco soup” recipe is to avoid making chili by another name, so the key is adding enough beef broth or water to maintain a soup-like liquid and creating a spice profile that doesn’t taste too much like chili and not tacos. The following Texas Taco Soup recipe achieves those goals, but it is fairly close to soupy chili. Like chili, no beans!

Ingredients:

• 1.5 pounds ground beef (85/15 or 80/20 are best for the additional fat for flavor)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 14.5 ounce can diced tomatoes

• 1 4 oz can of diced green chiles

• 4 Cups beef broth

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp coriander

• 1/2 tsp garlic powder

• 1/2 tsp onion jpowder

• 1/2 tsp oregano

• 1/4 tsp cayenne

• 1 tsp salt

• 1/2 tsp black pepper

• Juice of 1 lime

• 1/4 Cup cilantro, chopped

Optional Garnish:

• Jalapenos

• Sour Cream

Directions:

1. Brown the ground beef in a large pot over medium heat.

2. Add onion and cook until tender. Add garlic and cook 30 seconds.

3. Add spices and stir for 30-45 seconds.

4. Add tomatoes, green chilies, and broth. Bring to a boil.

5. Simmer for 20 minutes.

6. Turn off heat and add lime juice and cilantro.

Bone Broth Chicken Noodle Soup: A different approach to this chicken noodle soup recipe is to the boil the bones and chicken carcass in a stock pot for 2-4+ hours, which will create its own broth that can be substituted for store bought chicken broth.

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