Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

wickedly wild taco soup

(1 rating)
SherryPeyton avatar
Recipe by
Sherry Peyton
@SherryPeyton
Las Cruces, NM

I kinda pulled out all the stops on this, and when I was finished, we were really pleased, and ate until we were ready to burst. This was so flavorful and so mouth warm without being HOT, that we just thought ourselves so lucky that there was plenty for left-overs. If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 2 Hr

Ingredients For wickedly wild taco soup

  • 1/2 lb
    each, ground beef and chorizo
  • 1 lg
    onion, diced
  • 1 c
    diced celery
  • 2
    jalapenos, seeded and chopped
  • 2 clove
    garlic, minced
  • 2
    dried new mexico chilis, seeded, and soaked in one cup hot water
  • 1 can
    28 oz diced tomatoes
  • 1 can
    black beans ( or your choice) rinsed
  • 1 c
    corn
  • 1 Tbsp
    adobo powder
  • 1 Tbsp
    cumin
  • 1 qt
    v-8 juice
  • 1/3 c
    fresh cilantro, chopped
  • 8
    corn tortillas, quartered

How To Make wickedly wild taco soup

  • 1
    Seed your dried chili peppers and pour a cup of hot water over, and let sit for about 3 min. Meanwhile, place the beef and chorizo in a large soup pot and begin browning. Add the onion, jalapeno, celery, and cook until meat is pretty well done.
  • 2
    Add the garlic. Remove the dried peppers from the water and mince. Add to the pot along with the water they soaked in. Add all other spices,but not the cilantro. Add the tomatoes, beans,corn and V-8 juice.
  • 3
    Place on a low simmer for a good two hours, but if you keep it very low, it can go for hours. I like to make my soups in the morning, and let them just barely bubble all day. Add the cilantro just before the final heating before serving.
  • 4
    Fry the tortilla wedges in canola oil and drain on paper toweling. Place in a basket at the table. Also consider adding sour cream, shredded cheese, scallions sliced up as condiments for those who wish them. We didn't add anything but the tortilla chips crunched up and scattered over the surface.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT