It was Tuesday. My guys knew supper would be something Mexican inspired. Kiddo walked through the kitchen door at the end of a long, cold day of work and asked what strange concoction had I cooked up this time. I responded as expected, with a hard look.
Hubby asked if I wanted a Margarita with dinner. Again, that look. Why, I asked, would I want a Margarita with soup? Why, he responded, would we be having soup when we could have Tacos instead? Third time’s a charm with that narrow-eyed glare.
Ignoring their remarks, I set about the task of making what I was hoping would be a warm, delicious meal for the menfolk. When the Instant Pot signaled soup was ready and the garnish toppings were arranged alongside our soup bowls, I called my guys into the kitchen. They stood at the edge of the room. What? I asked. Nothing, they explained, they just wanted to see how I dished up my bowl first so they knew what to do. Really guys? It’s a bowl of soup.
I’m hear to tell you, there wasn’t a drop left in the pot at the end of supper. My guys could not get enough of this spicy, delicious winter supper.
Tijuana Tuesday Taco Soup
3 tablespoons Taco Seasoning
1 teaspoon Roasted Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Mexican Oregano
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper Pepper
1 (10 oz) can Rotel Fire Roasted Tomatoes
1 (14 oz) can Diced Tomatoes with Jalapeño
2 (4 oz) cans Diced Green Chiles
1 (14 oz) can Black Beans
1 (14 oz) can Pinto Beans
1 1/2 lbs Ground Beef
3 cups Chicken Stock
Gather all the ingredients, this is going to come together quickly.
In a small bowl, combine all the seasonings. Set aside. Open the cans of tomatoes and chilies. Set aside. Rinse and drain the beans. Place together in a bowl and set aside. You are now ready to begin cooking.
Turn the Instant Pot on to the Sauté setting, high, for a 10 minute cycle. Let the pot reach temperature and when ready, add the meat. Cook for a few minutes, breaking up the meat as it begins to brown. Add the small bowl of seasonings. Stir into the meat with a wooden spoon. Continue cooking, stirring occasionally, until meat is cooked through.
Dump the Rotel Fire Roasted Tomatoes and Dices Green Chilies with their juices into the pot. Add the Chicken Stock. Stir to blend. Use a large lid place over the pot to help everything heat up faster. Once the broth is at a full simmer, add all of the beans and stir well.
Add the can of diced tomatoes with Jalapeño. Lock the Instant Pot lid in place. By now the Sauté setting should have automatically canceled. If not, cancel the setting and then select the Pressure Cook Setting for 6 minutes. The pot will take several minutes to build up the pressure before the timer starts. While the pot reaches pressure and begins its count-down, prepare the garnishings for the soup.
1/2 Red Onion
1 large Jalapeño
1/2 cup Sour Cream
1/2 cup Mexican Cheese Blend, shredded
1/2 cup Tortilla Strips
Finely chop the onion, mince the Jalapeño and dice the Avocado. Have spoons at the ready for the sour cream. Set up a soup garnish bar if you will.
Once the soup is ready, ladle into bowls.
Top as desired with some or all of the garnishings. Enjoy!