With the weather turning a bit cooler
This dish is super easy to prepare, but best of all is gluten free, dairy free, soy free, nut free, etc. Perfect for our family with our crazy food sensitivities. What I love best about this soup is that once the base is made, it is left to the individual to customize it with their favorite toppings. Perfect for a family get together or tailgating.
Loaded Taco Soup
For the Soup:
1 TBS ghee or coconut oil
1 medium red onion, diced
2 bell peppers diced (we used 1 red and 1 green)
2 lbs ground beef (we prefer 90/10 grass fed)
4 TBS chili powder
3 TBS cumin
2 tsp sea salt
2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne powder (optional, we chose to include)
2-4 oz cans diced green chiles (we use Hatch brand)
18 oz diced tomatoes
4 cups beef broth (we use Pacific brand)
For the Toppings (all optional):
Dairy-free sour cream
Diced red onion
Sliced black olives
Fritos or tortilla strips (gluten free)
1. Melt the ghee/coconut oil in a large pot over medium heat. (We love our Staub dutch oven for soups and stews) Add the onion and bell pepper and saute until slighty softened, about 3-4 minutes. Add the ground beef and saute until cooked through. Drain any fat/liquid from the pan.
2. Add the chili powder, cumin, sea salt, black pepper, paprika, garlic powder, onion powder and cayenne to the pot. (We mix our spices ahead of time in a small bowl) Stir well to combine. Next add the chiles, tomatoes and beef broth and stir once more. Bring the soup to a gentle boil and then reduce the heat and simmer for 15-20 minutes. Serve with any or all of the toppings listed above. Enjoy!!
To give credit where credit is due, the original recipe can be found here.