Mary Janes Taco Soup Recipes

MAURICIO'S TORTILLA SOUP

Steps:

• For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
• Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
• Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
• Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
• For serving: Stir in most of the tortillas just before serving.
• Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.

MARY ANNE'S TACO SOUP

Steps:

• Saute onions in a large pot sprayed with cooking spray.
• Add all other ingredients and bring to a boil.
• Lower heat and simmer for 30-40 minute.

MARY'S CROCK POT TACO SOUP

Steps:

• Brown ground beef and onion over medium heat. Drain and pour into crock pot.
• Dump remaining ingredients in crock pot with beef mixture.
• Mix together.
• Cook on low 7-8 hours.
• Serve with dollop of sour cream and shredded cheese, if desired.

MOIRA MITCHELL'S QUICK AND EASY TACO SOUP

Steps:

• Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
• Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

JANE'S TACO SOUP

Steps:

• Set a 12-inch Deep Dutch oven on the camp stove over medium heat. Brown the onions and meat in the oil and drain the excess grease. Add all remaining ingredients and simmer for 30-40 minutes. Serve with grated cheddar cheese, taco chips, and sour cream.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

MARY JANE'S BEAN POT SOUP

Steps:

• Heat the olive oil in a large stockpot set over medium heat; sauté the onion, celery, garlic, jalapeños, and carrots for about 3 minutes. Add the 10 cups water, the soaked and drained beans, ham, tomatoes, ginger, salt, and pepper. Bring the mixture to a boil over high heat, decrease the heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
• The soup can be made up to 4 days in advance and refrigerated. It can also be frozen for up to 2 months. To serve, reheat and add water or stock if it has become too thick.
• My dad sold ham bones for soups at his Honeybee store, so it is worth asking for bones at your local ham store.

MARY JANE'S TACO SOUP

Steps:

• Brown the meat and the onio. Add all the other ingredients. Mix and Simmer.