Moira Mitchell’s Quick & Easy Taco Soup: A Weeknight Dinner Savior!
Are you looking for a delicious, hearty, and incredibly easy meal that’s perfect for busy weeknights? Look no further than Moira Mitchell’s Taco Soup! This recipe is a real crowd-pleaser, adaptable to your own preferences, and comes together in under 30 minutes. It’s a fantastic way to use up pantry staples and customize with your favorite toppings. Let’s dive into the details and get cooking!
## Who is Moira Mitchell?
While the exact origins of this particular taco soup variation are difficult to pinpoint with certainty, “Moira Mitchell’s Taco Soup” likely refers to a version popularized by someone named Moira Mitchell, possibly within a family or social circle. It’s a common phenomenon for recipes to be passed down and attributed to a specific person who either perfected it or frequently shared it. The essence of the name is really about a recipe that’s considered tried-and-true, family-friendly, and easily shared.
## Why You’ll Love This Taco Soup Recipe
* **Quick & Easy:** Seriously, this is ready in about 30 minutes. Perfect for those nights when you don’t have much time to cook.
* **Pantry-Friendly:** Most of the ingredients are probably already in your pantry. Canned beans, diced tomatoes, corn – it’s all there!
* **Customizable:** Easily adapt the recipe to your taste. Add more vegetables, change the protein, adjust the spice level. The possibilities are endless!
* **Budget-Friendly:** This soup is incredibly economical to make, especially if you use dried beans cooked from scratch (though canned beans are perfectly fine for convenience!).
* **Crowd-Pleaser:** Kids and adults alike will love this flavorful and comforting soup.
* **Great for Meal Prep:** Make a big batch on Sunday and enjoy it for lunches or dinners throughout the week. It tastes even better the next day!
* **Freezer-Friendly:** This soup freezes beautifully, making it a fantastic option for future meals.
## Ingredients You’ll Need
Here’s a detailed breakdown of the ingredients you’ll need to create Moira Mitchell’s delicious taco soup:
* **Ground Beef or Turkey (1 pound):** This is the primary protein source. You can use ground beef (lean is preferable), ground turkey, or even ground chicken. For a vegetarian option, substitute with 1-2 cans of drained and rinsed lentils or black beans, increasing the bean amount from the recipe’s original component.
* **Onion (1 medium, chopped):** Onion provides a savory base for the soup. Yellow or white onions work best.
* **Garlic (2-3 cloves, minced):** Garlic adds a pungent and aromatic flavor. Use fresh garlic for the best taste, but garlic powder can be substituted in a pinch (about 1 teaspoon).
* **Diced Tomatoes (1 (14.5 ounce) can, undrained):** Diced tomatoes provide the liquid base and a slightly acidic flavor. Use plain diced tomatoes or fire-roasted diced tomatoes for a smoky flavor.
* **Tomato Sauce (1 (8 ounce) can):** Tomato sauce adds richness and depth to the soup.
* **Kidney Beans (1 (15 ounce) can, drained and rinsed):** Kidney beans add a hearty texture and earthy flavor. You can use light or dark kidney beans.
* **Pinto Beans (1 (15 ounce) can, drained and rinsed):** Pinto beans offer a creamy texture and mild flavor. You can substitute with other beans like black beans or great northern beans if desired.
* **Whole Kernel Corn (1 (15 ounce) can, drained):** Corn adds sweetness and a pop of color. You can use canned, frozen (thawed), or fresh corn (cut off the cob).
* **Taco Seasoning (1 packet or 2-3 tablespoons):** Taco seasoning is the key to the taco flavor. You can use a store-bought packet or make your own taco seasoning blend (recipe below).
* **Ranch Dressing Mix (1 packet or 2 tablespoons):** This might seem unusual, but trust us, it adds a creamy tang and a unique flavor dimension that takes this soup to the next level. Don’t skip it!
* **Beef Broth or Chicken Broth (4 cups):** Broth provides the liquid base and adds flavor. Beef broth is a classic choice, but chicken broth works well too. You can also use vegetable broth for a vegetarian version.
* **Water (1 cup):** Adjust the amount of water to achieve your desired consistency. Add more for a thinner soup, less for a thicker soup.
* **Optional: Diced Green Chilies (1 (4 ounce) can, undrained):** For a little extra heat, add a can of diced green chilies. Mild, medium, or hot, depending on your preference.
* **Salt and Pepper: To taste:** Season the soup to your liking.
**Homemade Taco Seasoning (Optional):**
If you prefer to make your own taco seasoning, here’s a simple recipe:
* 2 tablespoons chili powder
* 1 1/2 teaspoons ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt
Combine all ingredients in a small bowl and mix well. Store in an airtight container.
## Step-by-Step Instructions: Making Moira Mitchell’s Taco Soup
Now, let’s get to the fun part – actually making the soup! Follow these easy steps:
**Step 1: Brown the Meat**
* In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Break it up with a spoon as it cooks.
* Drain off any excess grease.
**Step 2: Sauté the Aromatics**
* Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant.
**Step 3: Add the Canned Goods & Seasonings**
* Stir in the diced tomatoes (undrained), tomato sauce, kidney beans (drained and rinsed), pinto beans (drained and rinsed), and corn (drained).
* Add the taco seasoning and ranch dressing mix. Stir well to combine.
* If using, add the diced green chilies (undrained).
**Step 4: Simmer the Soup**
* Pour in the beef broth or chicken broth and water. Stir to combine.
* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes. Longer simmering will allow the flavors to meld together even more. Ideally, aim for 30 minutes to an hour for the best flavor.
* Taste and adjust seasoning with salt and pepper as needed.
**Step 5: Serve and Enjoy!**
* Ladle the soup into bowls and top with your favorite toppings. See suggestions below!
## Topping Ideas: Customize Your Taco Soup
This is where you can really get creative and make the taco soup your own! Here are some popular topping options:
* **Shredded Cheese:** Cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend are all great choices.
* **Sour Cream or Greek Yogurt:** Adds a creamy tang.
* **Avocado or Guacamole:** For healthy fats and a smooth texture.
* **Tortilla Chips:** Crushed tortilla chips add a satisfying crunch.
* **Green Onions:** Chopped green onions add a fresh, oniony flavor.
* **Cilantro:** Fresh cilantro adds a bright, herbaceous note.
* **Salsa:** Choose your favorite salsa, from mild to hot.
* **Jalapeños:** Sliced jalapeños for extra heat.
* **Hot Sauce:** For those who like it spicy!
* **Lime Wedges:** A squeeze of lime juice brightens up the flavors.
**Tips for Perfecting Your Taco Soup**
* **Don’t Overcook the Meat:** Brown the ground beef or turkey until it’s just cooked through. Overcooking can make it dry and tough.
* **Adjust the Spice Level:** If you’re sensitive to spice, use a mild taco seasoning or reduce the amount. You can always add more hot sauce later.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as bell peppers, zucchini, or carrots. Add them when you sauté the onions.
* **Use Leftover Cooked Meat:** This soup is a great way to use up leftover cooked chicken, steak, or pork. Just shred or dice the meat and add it to the soup.
* **Make it Vegetarian:** Substitute the ground beef or turkey with lentils or black beans. Use vegetable broth instead of beef or chicken broth.
* **Thicken the Soup:** If you want a thicker soup, you can mash some of the beans with a fork or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the soup).
* **Thin the Soup:** If the soup is too thick, add more broth or water until it reaches your desired consistency.
* **Simmer Time Matters:** The longer the soup simmers, the more the flavors meld together. Try to simmer it for at least 30 minutes, or even longer if you have the time.
* **Taste and Adjust:** Always taste the soup before serving and adjust the seasoning with salt, pepper, or other spices as needed.
## Variations on Moira Mitchell’s Taco Soup
* **Creamy Taco Soup:** Stir in 1/2 cup of heavy cream or sour cream at the end of cooking for a richer, creamier soup.
* **Chicken Taco Soup:** Use shredded cooked chicken instead of ground beef or turkey.
* **Slow Cooker Taco Soup:** Brown the meat and sauté the onions and garlic, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot Taco Soup:** Brown the meat and sauté the onions and garlic using the sauté function. Add the remaining ingredients and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.
* **Spicy Taco Soup:** Add more cayenne pepper to the taco seasoning or use a hotter variety of diced green chilies. You can also add a pinch of red pepper flakes.
* **White Chicken Taco Soup:** Use great northern beans instead of kidney and pinto beans, and use chicken broth instead of beef broth. Add a can of cream of chicken soup for extra creaminess (optional).
## Serving Suggestions
* **With Cornbread:** A slice of warm cornbread is the perfect accompaniment to this soup.
* **With a Side Salad:** A simple green salad provides a refreshing contrast to the hearty soup.
* **As a Topping for Nachos:** Use the taco soup as a topping for nachos instead of ground beef.
* **In Taco Bowls:** Serve the soup in edible taco bowls made from tortilla shells.
## Storing Leftovers
* **Refrigerate:** Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Transfer the cooled soup to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Reheating Instructions
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions in the microwave, stirring occasionally, until heated through.
## Is Taco Soup Healthy?
Taco soup can be a healthy and nutritious meal, depending on the ingredients you use. It’s packed with protein, fiber, and vitamins. To make it even healthier, use lean ground beef or turkey, load it up with vegetables, and go easy on the cheese and sour cream.
## Common Questions and Answers
* **Can I use dry beans instead of canned beans?**
Yes, you can! Cook the dry beans according to package directions before adding them to the soup. You’ll need about 1 1/2 cups of cooked beans to replace each can.
* **Can I make this in a slow cooker?**
Absolutely! See the variations section above for slow cooker instructions.
* **Can I make this in an Instant Pot?**
Yes! See the variations section above for Instant Pot instructions.
* **Can I add more vegetables?**
Definitely! Bell peppers, zucchini, carrots, and celery are all great additions.
* **Can I use different types of beans?**
Yes, you can substitute other beans like black beans, great northern beans, or cannellini beans.
* **Can I make this vegetarian or vegan?**
Yes! Substitute the ground beef or turkey with lentils or black beans. Use vegetable broth instead of beef or chicken broth. Omit the ranch dressing mix or use a vegan ranch dressing mix alternative, and skip the cheese and sour cream toppings.
## Conclusion
Moira Mitchell’s Quick & Easy Taco Soup is a winning recipe for busy families. It’s customizable, budget-friendly, and incredibly delicious. Give it a try tonight and see why it’s a family favorite! Don’t forget to share your creations and topping combinations in the comments below. Happy cooking!
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**If you liked this recipe, you might also enjoy:**
* [Other Soup Recipes on this Blog (link to other soup recipes)] * [Easy Weeknight Dinner Recipes (link to other easy dinner recipes)] * [Mexican-Inspired Recipes (link to other Mexican recipes)]