Taco Soup with Cilantro Cream
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Taco soup gets a healthy update without the taco seasoning, ranch packet and velveeta of my beloved mother's version.
  • 1 lb ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1½ T chili powder
  • 1 T ground cumin
  • 1 tsp garlic powder, onion powder, each
  • ½ tsp oregano, cilantro each
  • 8 oz salsa
  • salt and pepper
  • 1 can black beans
  • 1 can kidney beans
  • 1 can hominy
  • 2 cups chicken stock
  • 1 can petite diced tomatoes, undrained
  • ½ cup fresh cilantro
  • ½ cup sour cream or greek yogurt
  • 1 lime, halved
  • Shredded cheese
  1. Brown the beef in a large pot over medium high heat with onion and bell pepper. Cook about 5 minutes to soften onion.
  2. Add chili powder, cumin, garlic and onion powder, oregano and cilantro. Stir to combine. Add salsa and season with salt and pepper and simmer for 3-5 minutes.
  3. While spices and beef are cooking, drain black beans, kidney beans and hominy. Rinse.
  4. Add to pot and stir to incorporate.
  5. Add chicken stock and 1 cup of water and diced tomatoes. Bring to boil on high.
  6. Turn heat to low and cover. Simmer for 20-30 minutes.
  7. While soup is simmering, prepare cilantro cream. Hand chop or blend cilantro until leaves are very finely minced. Mix sour cream and half of lime juice in a small bowl. Stir together with cilantro and set aside.
  8. When soup is done, add juice from the other half of lime and stir.
  9. Serve warm with cheese and dollop of cilantro cream.
Recipe by momwithagoldenfork at http://www.momwithagoldenfork.com/dinnertime/taco-soup-with-cilantro-cream/