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Fire Roasted Taco Soup Two Ways

A bowl of hearty chili like soup is sitting on a cloth napkin. The soup is topped with shredded cheddar cheese, cilantro, diced red onions, homemade corn nuts, and sour cream. There is a basket of tortilla chips next to the soup.
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With just a few simple swaps this soup can go from a meaty version with ground beef to a vegetarian version that will still knock your family's socks right off! 

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Ingredients

For the fire roasted taco soup

1 1/2 pounds ground beef 

1 cup finely diced red onion

2 heaped tablespoons taco seasoning, see recipe notes or blog post for homemade version

1 1/2 cups canned vegetable broth

1 (15 ounce) can black beans, undrained

1 (15 ounce) can pinto beans, undrained

2 (15 ounce) cans fire roasted tomatoes 

1 (15 ounce) can whole kernel corn, drained

1 envelope ranch salad dressing mix

To serve: chopped cilantro, finely minced red onion, shredded cheddar cheese, sour cream, and homemade taco spiced corn nuts (recipe follows). 

For the gluten free taco-spiced corn nuts 

1 (15 ounce) can hominy rinsed and drained well

olive oil spray ( or approximately 1/2 teaspoon olive oil) 

1/4 teaspoon taco seasoning, see recipe notes or blog post for homemade version

Instructions

Make the fire roasted taco soup

In a large Dutch oven, cook the beef over medium heat until no longer pink, drain excess fat then add the onions and taco seasoning to the pot. Stir to combine and cook for an additional 2 minutes until the onions start to soften a bit. Add the broth, black beans, pinto beans, fire roasted tomatoes, corn, and the dressing mix then stir until completely incorporated. Bring to a boil. Reduce to simmer, cook for 20 minutes, stirring occasionally.

Make the gluten free homemade corn nuts 

Preheat the air fryer to 400°F if necessary.

In a small bowl combine the hominy, oil, and taco seasoning. Stir to coat. Transfer the hominy to the basket of the air fryer in a single layer. Cook for 12 minutes until crispy and golden. The corn nuts will start to pop/burst open as they get close to being fully cooked. 

To serve:

Top bowls of Fire Roasted Taco Soup with desired toppings and sprinkle with crunchy taco spiced corn nuts. Serve immediatley or store any leftovers in the fridge for up to 5 days or freeze for 6 months.

Notes

To make this soup vegetarian: 

Omit the beef. 

Add 2 tablespoons olive oil and 1 more can of black beans to the ingredient list.

Heat the olive oil over medium heat, add the onion and brown for 4-5 minutes until softened. Add the taco seasoning to the onions, stir to combine and cook for an additional minute. Add all of the remaining ingredients plus the additional can of black beans. Cook as recommended above. 

To make homemade taco seasoning:

Pulse 1/2 tablespoon red pepper flakes and 1/2 tablespoon Aleppo pepper in a spice mill until combined (or manually crush in a mortar and pestle.) Transfer to a large container. To the container add, 1/4 cup Ancho chili powder, 1/4 cup sweet paprika, 2 tablespoons oregano, 2 tablespoons ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1/2 teaspoon freshly ground black pepper. Place a lid on the container and shake vigorously to incorporate. 

 

Nutrition

Find it online: https://thismessisours.com/fire-roasted-taco-soup/

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