This is my planned sequel to taco night. I make this soup about once a month. It’s one of those mixtures that improves in flavor as a leftover. Like its second cousin chili, it tastes better after resting for a day or two in the fridge before reheating.
I usually use leftover ground beef taco filling in this soup, but other taco-seasoned meats could work in this recipe, too.
Makes 8 servings
- 1 lb leftover taco meat
- 1/2 pound sliced mushrooms
- 1 quart reduced sodium beef broth
- 1 15 oz can pinto beans, drained
- 1 15.25 oz can whole kernel corn, drained
- 1/2 tsp hot sauce
- Freshly ground black pepper, to taste
Cook sliced mushrooms in a dutch oven coated with cooking spray over medium-high heart until mushrooms are golden brown in spots. Add leftover taco meat, breaking up the meat until it is heated through and well combined with the mushrooms. Add broth, beans, and corn. Heat to a gentle boil and let simmer for 5-10 minutes. Stir in hot sauce and black pepper to taste.
Diced tomatoes and shredded cheese are good toppings for this soup.