Thursday, April 29, 2010

Chunky Taco Soup

1 1/2 lbs boneless beef sirloin or round steak, cut into cubes
1 medium onion, chopped
1 T. olive oil
2 cans (15 oz.) pinto beans, drained and rinsed
2 cans (14 oz.) diced tomatoes with green chilies, undrained
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) cream-style corn
1 envelope ranch dressing mix
1 envelope taco seasoning
2 c. water
1/4 c. minced fresh cilantro

In a large kettle or Dutch oven, brown beef and onion in oil. Add the pinto beans, tomatoes, black beans, corn, water, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. Sprinkle with cilantro. Makes about 12 servings.

From whence it came: Here's another goodie from my great friend, Kerinda VanWagoner. Last time, when I posted her Creamy Crock Pot Chicken recipe, she was offended that I didn't call her my BFF. She is so high maintenance, but we will forgive her because she is letting us all enjoy this wonderful recipe. She really is one of my BFFs, and so is this soup!

Why it's blogable: It is simmering on my stove right this very minute and my house smells divine! I think if you told me I could only make one soup recipe for the rest of my life I would pick this one...that's how much I love it! It's almost like chili, but better! It's very hearty and it has a mixture of great flavors. Plus, it's low in fat and high in fiber. That's a good combo, especially if you are a Weight Watcher, which I used to be, which I should be again, but which I'm not right now! So get off my back about the weight thing! I don't want to hear about it! Enough already! Oh, sorry, I obviously have some pent up frustration with my current "off the wagon" Weight Watchers status. Don't worry, I'll drag my chubby self back up on the wagon one of these days, and when I do I will still make this soup because it is a healthy choice!

Just so ya know: I usually cook it longer than 20 minutes. I think it's good if it simmers a while. You can make it with regular corn and not the creamed stuff. It's good both ways. Also, and I've said this before, I don't like cilantro, so I never add it. It's yucky and it gets between your teeth and causes awkward moments when talking to others. And it's yucky! Tonight I'm serving this soup with Amish Bread. Have you tried that recipe yet? If not, you really should!

Hope you enjoy stirring it up!

1 comment:

  1. Whatever you do, don't listen to Pam. ADD THE CILANTRO!!! It's literally one of my favorite flavors in this soup. I would agree with Pam - if I had only one soup to make for the rest of my life, it would be this one. LOVE IT!