Is it a taco? Or it is a soup? Oh, wait, it is a taco soup! Actually, does a taco soup ring a bell? Or haven’t you got a clue what I am talking about here? We all know tacos and we all know soups – however, it might come as a surprise to you that there is also something called a taco soup!
Taco soup is a recent concept for me, actually a very refreshing one indeed, as I adore to venture into the world of creative cooking! Needless to say that I really love soups and I surely enjoy the richness of the various cuisines of the world, including the Mexican cuisine.
Interesting Facts about Origins of Taco (Soup)
To start with, I did some research on tacos – taco itself was mentioned in history around the 18th century and it was a food of lower working classes, especially of Mexican miners and railroad workers. With time, taco was assimilated into the mainstream American fast food culture.
As you have guessed it by now, taco soup is inspired by Mexican American fast food tacos but is actually an all “American” creation. The taco soup uses the ingredients similar to the ones used in taco wrapping and seasoning.
Various spices frequently used in Mexican cuisine such as Jalapeño peppers, chili powder, crushed black and red pepper and ground cumin that are used in both traditional and contemporary recipes are of an immense support for our digestion and fat burning processes. Having this in mind, it is obviously extremely advisable to introduce some Mexican recipes into own diet. If you can’t deal with hot and spicy, simply use it occasionally, for the variety of your monthly diet plan.
How to Make a Basic Taco Soup
Usually, a taco soup is made of ground beef, beans, red and green chopped peppers, olives, onions, garlic and corn, seasoned with chili and black pepper powder. Taco soup can be meat based and vegetarian based (for the vegetarian versions, usually different sorts of beans are used).
In the light of cultural cuisine diversity, I have tried to make my own Mexican fusion ideas for various soup recipes such as Taco Bean Belle Soup, Creamy Avocado & Taco Soup and Taco Beef Soup.
Home Made Taco Bean Belle Soup Recipe
Here below is a description of my own home made taco soup that is rather easy to prepare and can be consumed both by vegetarians and by passionate meat-eaters.
- 2 onions
- 2 green onions
- 1 can of red kidney beans
- 1 can of corn
- 1 smaller carrot
- 2 smaller potatoes
- 1-2 garlic cloves
- 2-3 tablespoons of oil
- 1-2 tablespoons of bouillon powder or salt (or to own taste)
- 1-2 tablespoons of flour
- ½ teaspoon of chili powder
- ½ teaspoon of crushed red and black pepper
- ¼ teaspoon of cinnamon powder
- ¼ teaspoon of dried oregano
- 1 l of warm water
- 10 tablespoons of cooking cream
Peel off the onions and potatoes, wash them and cut into smaller pieces; rasp the carrot after cleaning it and add all of the veggie ingredients into the preheated oil. Stir fry gently until onions become glazed. Immediately after that add flour and stir quickly until it gets golden brown (you will only need a couple of minutes for this, make sure that the heat is not too high as to prevent lumps forming).
Start adding black and red pepper and chili and bouillon powder. Mix quickly and add all of the canned foods that you have pre-opened prior to your cooking process (if you don’t have red kidney beans, any type of beans will do, especially brown beans or white beans in tomato sauce). Warm water is the next ingredient that you add slowly.
The soup needs to simmer on a rather low heat (depending on your cooker). Cook until the potato dices are soft. At the end, add some cinnamon powder and of course, to make the soup creamy, throw in the cooking cream (you can put more than 10 tablespoons, the soup will be even creamier and nicer, still, watch out for the extra calories!).
To spice it all up, put the chopped garlic cloves, finely chopped green onions and dried oregano to the hearty meal and enjoy with your whole family in your Mexican adventure!