This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.
Meat of choice
Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
If using canned tomatoes do not drain
I use low sodium organic
Use more or less as needed
Ground Black Pepper
Deseeded and membrane removed depending on your choice of heat.
Cloves garlic, minced
I like the frozen organic
Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
Sharp Cheddar Cheese
Greek Yogurt (Plain)
Optional replace with sour cream
peeled, pit removed and cut in cubes
1 teaspoon or less to taste
In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.
At the moment I don’t have a picture but next time I make it I’ll take photos.