Wickedly Wild Taco Soup

Sherry Peyton


I kinda pulled out all the stops on this, and when I was finished, we were really pleased, and ate until we were ready to burst. This was so flavorful and so mouth warm without being HOT, that we just thought ourselves so lucky that there was plenty for left-overs. If you like this recipe, see others at my website: mybestcookbook.wordpress.com

pinch tips: How to Shuck, Cook, and Cut Corn




30 Min


2 Hr


1/2 lb
each, ground beef and chorizo
1 large
onion, diced
1 c
diced celery
jalapenos, seeded and chopped
2 clove
garlic, minced
dried new mexico chilis, seeded, and soaked in one cup hot water
1 can(s)
28 oz diced tomatoes
1 can(s)
black beans ( or your choice) rinsed
1 c
1 Tbsp
adobo powder
1 Tbsp
1 qt
v-8 juice
1/3 c
fresh cilantro, chopped
corn tortillas, quartered

Directions Step-By-Step

Seed your dried chili peppers and pour a cup of hot water over, and let sit for about 3 min. Meanwhile, place the beef and chorizo in a large soup pot and begin browning. Add the onion, jalapeno, celery, and cook until meat is pretty well done.
Add the garlic. Remove the dried peppers from the water and mince. Add to the pot along with the water they soaked in. Add all other spices,but not the cilantro. Add the tomatoes, beans,corn and V-8 juice.
Place on a low simmer for a good two hours, but if you keep it very low, it can go for hours. I like to make my soups in the morning, and let them just barely bubble all day. Add the cilantro just before the final heating before serving.
Fry the tortilla wedges in canola oil and drain on paper toweling. Place in a basket at the table. Also consider adding sour cream, shredded cheese, scallions sliced up as condiments for those who wish them. We didn't add anything but the tortilla chips crunched up and scattered over the surface.

About this Recipe

Other Tag: Healthy
Hashtags: #chiles, #tex-mex