Zippy Taco Soup

Tex-Mex is my all time favorite type of food.  Queso, tortilla chips, lime juice on everything, gooey cheese… I just can’t get enough of it. It is no secret that it is also my favorite type of food to make at home.  The majority of the dishes I love are really easy, require ingredients I almost always have, and end up tasting great.

Sure they dishes I make are lacking about a pound of the grease you would find at your neighborhood taco joint, but honestly I don’t miss it.  Plus, it leaves you more room for dessert, my other love.

Taco or tortilla soup is something that varies at every restaurant I go too. Some of the soups are more broth based, while others have more of a creamy tomato base. I almost always prefer the broth base over the cream; the more lime the better.  Earlier this week, I did a little taco soup recreation at my house.  I have two different options that I love. The first is using a mexican style meatball in the soup, and the second sticks with ground turkey.  Let me know which you prefer.

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Tomatillo & Meatball Taco Soup
For the meatballs
2 pound ground turkey or beef
2 eggs
1 medium onion, chopped
1 jalepeno, chopped
1/2 cup crushed tortilla chips
1 tsp cumin
1 tsp cayenne
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil

For the soup
4 tomatillo
3 roma tomatoes
1 medium white onion
2 zucchinis
4 carrots
1 jalepeno
1 green bell pepper
1 can black beans (drained)
1 can kidney beans (drained)
1 can corn (drained)
2 limes juiced
1 can diced green chilies (4 ounces)
2 can chicken stock (14.5 ounce cans)
1 can diced tomatoes
1 can stewed tomatoes
1 package ranch dressing mix
1 package taco seasoning mix
1 1/2 tsp salt
1 tsp pepper

To prepare the meatballs, add all ingredients except olive oil to a large bowl.  Mix together with a fork, then form into 1 inch round balls. In a large skillet warm up olive oil. Add meatballs and brown each side about two minutes per side. Remove meatballs from skillet and drain on a paper towl.

Meanwhile, add tomatillos, tomatoes, white onion, bell pepper, carrots, zucchinis, and jalepeno to a food processor. Pulse until everything is finely chopped. Add vegetables to a large soup pan. Add in remaining ingredients and meatballs. Bring to a boil, then let simmer for about 30 minutes.

To print this recipe, visit this site where I have it posted.

Garnish soup with cilantro and your favorite cheese.

If you are not a fan of lime flavor, then you will not like this soup. Tomatillos are inherently “lime-y” and I added the juice from an additional two limes. You could always omit the extra juice and see what you think of it then.

However, I don’t advise it. Lime juice is wonderful.

The other option you have for this soup is to skip the meatball making altogether and just go with ground meat in the soup. Then it would be more like a traditional taco soup. It would also be fantastic with chunks of chicken, reminiscent of chicken tortilla soup.  So many options….

I should mention this freezes beautifully. Time to bust out the tupperware.

16 Replies to “Zippy Taco Soup”

  1. Looks amazing and Gluten Free!!! Always on the lookout for that. I think this will be on the menu this weekend. Maybe with some margarita cupcakes for dessert (also GF!)

  2. Have you ever thought of roasting the veggies before putting them in the pot? It looks great as is…and I have two pounds of tomatillos sitting on my counter waiting on me! I’ll let you know!

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