Fall has definitely settled in to Chicago. There’s a chill in the air. At least enough of one to make soup. I love soup. Wait, I should take that back. I love hearty chunky soups. Pureed soups are OK. But hearty chunky soups—they make my fall and winter go round.
We have a couple soups up our sleeve, but taco soup is one of our faves. Typically, because we have everything on hand to make it. It’s time you know—I’m not much of a meal planner. A couple posts ago, I told you that I love routine, which I do. But I also love organized spontaneity. Oxymoron, I know. Here’s how it works—I love routine, but I hate meal planning. It’s a little too planned for me. Make sense? I didn’t think so. But somehow it works for us. So, everyday I come home from work to scavenge the fridge and cupboards (such an old school term, but we don’t have a pantry) in hopes that an idea for dinner will pop into my head.
When taco soup comes to mind, I feel like a genius. Now that’s organized spontaneity. Talk about fun! Hmm…maybe I should get out more.
Hearty, chunky, quick, easy, healthy. Those are just some of the reasons we love this soup. But the best thing about this soup—it’s forgiving. It doesn’t matter if I’m on my A-game or B-game. This soup always has a way of tasting delish.
Meanwhile, add garlic, onion, and bell peppers to a stock pot. Sauté in a couple glugs of olive oil for 5-8 minutes. Salt to taste.
Add tomato sauce, chicken stock, corn, beans, and meat to stock pot. Stir. Add cumin, chili powder, paprika, and cilantro. Add salt and Sriracha to taste. Stir.
Taste and add more spices if needed. (I tend to cook with my taste buds.)
Allow to simmer for 30-45 minutes. Garnish and serve. (We garnish with pita chips and cheese. And on a good day, we add avocado.)
• If you are making this vegetarian style, add more veggies and beans to compensate for the lack of meat or reduce the amount of tomato sauce. Also, if you like your soup more soupy than hearty, add more chicken/vegetable stock to thin it out.