Green Chili Taco Soup

As it happens, I prepared this soup for a girlfriend’s family during her maternity leave – just a week or so following the birth of beautiful Frankie Blue.

I wanted to gift something comforting, warming, and equally nourishing for the entire family.
Soup (and tacos) 😋🥣🌮. All of that sounds SO great!

 

At the same time, just as I finished the soup and all of my homemade Taco Seasoning mix, the neighbor chimed in, asking for Taco Seasoning!

I reported just having finished my stock. She replied, “Everyone in town is making tacos! There was nothing left at the store!”

I find this absolutely hilarious, but not surprising. The universe is always “in sync.”

In any case, I whipped up some more mix, delivered it to her door, and she was ready to shake, rattle, and roll into her taco meal!

 

And, of course, she asked for my Green Chile Taco Soup recipe for future cooking! 😘 

Green Chili Taco Soup

1 Tbs. olive oil
1 small yellow onion, peeled and finely chopped or sliced
2 large bell peppers (red, orange, green, yellow, etc. – more color = more better), chopped
sea salt and pepper
1 lb. ground pork
2 Tbs. homemade Taco Seasoning* (store-bought and prepared is also fine)
16 oz. Green Chile Salsa
14 oz. canned (or home-cooked) pinto beans
3 cups veggie (or beef or chicken) stock
12 oz. corn kernels (frozen is best)
juice and zest of 1 fresh lime

1 cup Fritos Corn Chips
1 cup cheddar cheese, thickly grated
1/4 cup fresh cilantro, chopped

 

*Taco Seasoning:
3 Tbs. chili powder 
1 1/4 Tbs. ground cumin
1 Tbs. oregano
1 tsp. black pepper
1 tsp. paprika
1 tsp. red pepper flakes
1/2 tsp. sea salt

 

Heat oil in a large pot over medium heat.

Add the onions and coat in oil. 

 

Heat until starting to caramelize. 

 

Add the peppers and season well with salt and pepper. 

 

Cook until the peppers begin to soften.

 

Add the pork, breaking apart with the back of a wooden spoon or spatula. 

 

Reduce to low heat and cook, covered, for several minutes, until “done” and no longer raw. 

 

Be sure to stir every so often and continue to break the meat crumbles apart.

 

Season with plenty of Taco Seasoning* (more, if you’d like). 

 

Stir well.

Add the beans, salsa, and stock. 

 

Bring to a boil.

Reduce heat to a simmer and add the corn.

 

Simmer for 10-15 minutes. 

 

Add the fresh lime.

 

Serve piping hot, topped with the chips, cheese, and cilantro.

 

HOWEVER, best case scenario: HOLD YOUR HORSES. Chill overnight and re-heat to serve. Soup is ALWAYS better one to two days later. Flavors develop, unfurl, and magically amalgamate over time. 🤯