My Coconut Chicken Veggie Soup is a lovely riff on traditional chicken soup – and it’s super healthy too. Chock full of antioxidants and fresh veggies like celery, carrots, onion, garlic and zucchini along with turmeric, chicken broth, coconut milk and fresh cilantro. It has loads of savory flavors and you’re going to absolutely love it!
I started out by poaching my chicken in hot boiling water for about 25-30 minutes,
then shred the chicken breasts into chunks and set aside.
Next I sautéed all the veggies in olive oil with seasoned salt (I use Everglades Seasoning which you can find on Amazon) and black pepper for about 12-15 minutes until soft.
Once the veggies were done, I added the turmeric and cooked shredded chicken back in the same pot; poured in the coconut milk and chicken broth and gave it all a good stir; letting it simmer on low heat for another 15-20 minutes to let the flavors all meld together.
I served it hot with fresh cilantro leaves to give it a nice bright pop of flavor. So good and easy and healthy too! Hope you enjoy. 🙂
Fill a large pot with several inches of water, enough to cover chicken by 1-2 inches. Bring water to a full rolling boil. Add chicken and bring water back to a boil. Turn off heat. Let chicken sit in hot water for 20-30 minutes. Remove chicken and shred or cut into bite sized pieces. Cover and set aside.
Cook onions, zucchini, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, zucchini, carrots, celery, seasoned salt and pepper. Sauté, stirring occasionally, until vegetables are soft and starting to caramelize, for 14-16 minutes.
Add aromatics. Add chopped garlic, turmeric, and poultry (or Everglades) seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Add broth and coconut milk. Add chicken broth and coconut milk to the pot, scraping up any stuck-on bits, and bring to a simmer on low until the veggies are tender – about 15-20 minutes.
Add shredded chicken into to the soup. Return chicken to the pot. Bring back to a slow simmer and allow chicken to warm through, about 5 minutes or so.
Season and serve. Season to taste with additional salt and pepper and serve garnished with fresh chopped cilantro.
Notes
- You can also use curry powder or paste in place of turmeric.
- Everglades seasoning is an all purpose seasoning with spices, onions, and garlic to boost flavor. You can also use Sazon or any seasoning you like. You can find Everglades seasoning online here: https://amzn.to/45ujket
Whenever it’s cold outside, I crave a big pot of #soup or stew to warm my bones and forget that its Winter outside…I’m used to the NY Winters I grew up with, but down here in Florida it’s a little crazy for it to be so chilly right now!
So I made a big pot of this #delicious Sausage, Kale and Veggie Soup, which seemed perfect for a major binge-watching session of Bridgerton on Netflix. (Have you seen it yet!? #OMG I am in #love with that show! No time for a full review here but I’ll talk more about that later in my Winter #2021 Things I Love post coming up next week..A must see if you like historical dramas!)
Not only is this soup super comforting, but it’s #healthy, #lowcarb and #keto-friendly and quite filling too! I made it with some spicy ground Italian sausage (you can also use sweet sausage instead if you like less heat), a few big handfuls of fresh baby kale, and sautéed lots of fresh veggies too – carrots, celery, garlic, onions, parsley and zucchini. Then I simmered it all together with some beef broth, Everglades seasoning, Italian seasoning, olive oil + red pepper flakes into a big pot of goodness.
I topped it off with more fresh parsley and grated Parmesan cheese and went. to. TOWN. And of course served it with a glass of crisp white wine to go with.
Feel free to substitute #vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets / cauliflower rice instead of the Italian sausage if you want to make the soup #vegan or #vegetarian…but you might want to add more seasonings and a little more olive oil if not using sausage to amp up the flavors. You can also use ground turkey or chicken instead of sausage if you prefer… (not vegetarian but a little healthier and less fat). And it’s just as delicious with chicken broth or veggie broth too.
Anyway you make it, I hope you enjoyand stay warm! What better way to spend a weekend afternoon than a good show and some comfy soup? 🙂
This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!
1/4 cup fresh parsley, chopped, plus extra for garnish
1/2 cup Parmesan cheese, plus extra for garnish
Instructions
Sauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl.
Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft.
Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil.
Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted.
Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired.
Notes
You can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.
You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).
Fall is finally upon us and its my favorite time of year! I especially love cozy soups and stews when it starts to get chilly outside. One of my favorites is this lovely Beef Vegetable Soup made with chunks of beef roast and tons of healthy and colorful veggies like carrots, onions, celery, garlic, zucchini, tomatoes and baby peas cooked in a flavorful beef broth with a hint of red wine vinegar and fresh herbs that will fill your belly and warm your toes.
First sear the beef in a large pot over high heat in a large soup pot or Dutch oven for a few minutes. Remove the beef to a large plate, then add the veggies and fresh herbs and sauté them for about 5 minutes. Add the vinegar and cook a few more minutes. Then pour in the beef stock, tomatoes, tomato sauce, cover, and let it bubble and simmer for about an hour and a half on low heat until the meat and veggies are meltingly tender and all the flavors meld together into a big pot of savory, delicious goodness.
Add the pre-cooked zucchini and frozen baby peas in the pot the last 10 minutes of cooking (so they don’t get too mushy. Look at all the goodness going on in there!
Serve the soup with some garlic butter Texas toast for dipping along with a glass of red wine for double coziness and maximum comfort.
This Beef Vegetable soup is super healthy and filling and perfect for Fall. Chock full of veggies like onions, garlic, carrots, zucchini, peas and celery cooked with chunks of chuck beef roast, tomatoes and tomato sauce and beef broth. Great served with fresh parsley and a side of garlic butter Texas Toast for dipping!
Ingredients
3 tablespoons olive oil or grapeseed oil
2 3/4 pounds stew beef or chuck roast, cut into 1-inch pieces
2 teaspoons freshly cracked black pepper
2 teaspoons kosher or sea salt
2 cups yellow onion, chopped
2 cups celery, chopped or thinly sliced
2 cups carrot, chopped or sliced
1 cup zucchini, sliced and halved
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon fresh thyme
1/4 teaspoon seasoned salt
2 tablespoons red wine vinegar
4 1/2 cups beef broth (or more for thinner soup)
1 (15-ounce) can low-sodium tomato sauce
1 (15-ounce) can diced tomatoes
1/2 cup frozen baby peas
Fresh Italian parsley, chopped, for garnish
Garlic Butter Texas Toast, for serving
Instructions
Heat 1 tablespoon of oil in a large Dutch oven or soup pot over high heat. Season beef with pepper and 1 teaspoon of salt, and add half of the beef, sautéing until browned on all sides but still pink in the center; transfer to a plate or bowl. Add additional tablespoon of oil to the pot and repeat with the rest of the beef.
Reduce heat to medium-high and heat additional tablespoon of oil. Saute the onion, carrots, celery, zucchini and garlic until soft and tender, about 5 minutes. Add 1 teaspoon salt, dried oregano, fresh thyme and 1/4 teaspoon of seasoned salt and cook for another minute. Remove zucchini and set aside to add back in later.
Add red wine vinegar and cook over medium-high for another 2-3 minutes, stirring frequently.
Add beef broth, tomato sauce and diced tomatoes and bring to a simmer. Reduce heat to medium and cover the pot, letting the soup simmer for 1 hour 30 minutes, stirring occasionally until the meat is cooked through and tender. Add frozen baby peas and sautéed zucchini in the last 5-10 minutes of cooking.
Garnish with fresh parsley and garlic butter Texas toast for serving. Goes great with a glass of dry red wine like Merlot of Cabernet.
Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.
It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!
First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.
Add the cooked ground beef back in to the pot and stir together.
Pour in the beef broth and cream and seasonings and stir together.
Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.
Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.
Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.
It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!
This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!
Ingredients
1 pound ground beef
3-4 slices of bacon
2 tablespoons olive oil
1/2 sweet onion, chopped
1 tablespoon garlic, minced
1 zucchini, thin sliced into quarter moons
3 cups beef broth
1 1/4 cup heavy cream
3 cups shredded cheese (Cheddar and Monterey Jack)
1 teaspoon dried Italian seasoning
1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
Pink Himalayan sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon No Starch Thickener (or corn starch)
Instructions
Brown ground beef until cooked through, drain and set aside.
Cook bacon slices until crispy, drain and set aside.
Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
Serve hot immediately, and devour!
Notes
Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.
Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.
Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen
So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)
Wishing you all a safe and happy holiday and amazing New Year 2018!
xo Kristen
Entertainers Gift Box
Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.
The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!
$60, UncommonGoods.com
Marble and Mango Wood Serving Board Set
This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.
Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.
$55, UncommonGoods.com
Reclaimed Wood Cookbook Stand
This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.
It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.
Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.
These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!
$20, Anthropologie
Winter Solstice Cocktail Kit
This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.
WINTER SOLSTICE
1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish
DIRECTIONS
1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.
The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining. With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!
$14 Amazon.com
Moonglow Cocktail Shaker
This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!
$39 Anthropologie.com
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Mini Sweet and Savory Tarts
These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!
Parmesan Artichoke Dip
This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!
Truffled Potato Stacks
These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!
4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling
Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
Serves 6 (approx. 2 stacks per person).
New Year’s Soup
A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.
Ingredients
2 (15.8-ounce) cans black-eyed peas, undrained
3 (14-ounce) cans chicken broth
2 (14-1/2-ounce) cans diced tomatoes
1/2 cup chopped onion
2 celery stalks, chopped
4 cloves garlic, minced
2 cups diced cooked ham
1 teaspoon salt
1 teaspoon black pepper
3 cups chopped fresh collard greens
Hot sauce for splashing
Instructions
In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.
Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.
Recipe by Mr. Food.com
Lobster Pies
These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!
Bacon, Cheese & Pepper Quiche with Hashbrown Crust
This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.
Ingredients
For the Hash Brown Crust:
1 large package frozen hash browns, thawed and squeezed dry
2 tablespoons butter, melted
1 egg, whisked
A dash of onion flakes, garlic powder and dill seasoning, to taste
Sea salt & pepper, to taste
For the Quiche:
3/4 cup red, orange and yellow bell peppers, diced
1/2 cup red onion, diced
8 eggs
1/4 cup 1-2% milk
1/4 cup light cream
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, diced
8 slices bacon, cooked and crumbled
Instructions
For the Hash Brown Crust:
Preheat oven to 400 degrees F.
Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.
For the Quiche:
In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions, season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
Reduce the heat to 350 and bake for another 45 minutes.
Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.
I had the opportunity to attend a fantastic event for a menu tasting at Gotham Bar and Grill in NYC with several other influential food bloggers this week. The special lunch event was in celebration of the launch of Greenmarket to Gotham 2012 highlighting the farms they love best and in support of GrowNYC.
For 12 weeks, Gotham will be featuring their “Greenmarket to Gotham” Menu – a Vegetarian, $25 Prix Fixe two-course Lunch menu crafted by Chefs Alfred Portale and Livio Velardo. The dishes will change weekly, featuring one of Gotham’s favorite regional farms from Union Square Greenmarket. In their commitment to supporting NY farmers and purveyors and the city of New York, $1 of each menu will go to GrowNYC’s program Grow to Learn: The Citywide School Gardens Initiative.
Vino
Our all-vegetarian lunch featured fresh ingredients from the Union Square Greenmarket purveyor Cherry Lane Farms, and we sampled some great wines from French and NY State wineries to accompany the meal.
Green Garlic Soup
Green Garlic Soup made with sunchokes, leeks, spring onion and new potato parmesan emulsion
Cherry Lane Farm's Summer Squash
Cherry Lane Farm’s Summer Squash made with goat cheese stuffed zucchini blossom and smoked eggplant panisse and sauce vert
Strawberry Shortcake
and a lovely Strawberry Shortcake for dessert made with fresh market strawberries, white chocolate ganache and Thai basil ice cream
Desserts
Visit Gotham’s Facebook Page to see the weekly Farmer’s Markets and Menus.
Southern-Style Taco Soup is something I discovered when I lived down South in Atlanta. My ex-boyfriend’s Mom (a great Southern cook from Alabama) made this for us everytime we came home to visit on a chilly winter night and it was completely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes.
The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a super creamy consistency. Top it off with corn chips, sour cream, jalapeños, cilantro and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!
1 (15 1/4-ounce) can sweet white kernel baby corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles (Rotel)
1 (4 1/2-ounce) can diced green chiles
Dash of Tabasco or hot pepper sauce (optional)
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated sharp cheddar or Mexican blend cheese, for garnish
Sliced jalapenos, for garnish
1/2 bunch of cilantro, chopped, for garnish
Instructions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.
