Tijuana meat balls meets & greets taco soup

Irisa Raina 9

By
@Irisa

This freeze’s beautiful

This is my basic taco soup recipe, it is hearty and favorable. I’ve use leftover chicken, as well as turkey “ wasn’t my favorite “ so if you start with this basic recipe….the sky is the limit to what you can use as meat, and you could also serve it as a vegetarian soup, just adjust the seasonings.
If you don’t have or don’t like ginger ale you can use vegetable stock or water just check for seasonings and adjust according.

If you can’t find the Mexican chocolate you can use un-sweetened cocoa or just leave this out.

Lots of ingredients, mess done once, freeze!


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Comments:

Serves:

Yields 6 quarts

Prep:

45 Min

Cook:

3 Hr 20 Min

Method:

Stove Top

Ingredients

tijuana meat balls “ recipe on here “
2 cups dry red beans “ rinsed and picked though “
2 cans seagram’s ginger ale
2 large onions sliced
2 tablespoon turbinado sugar
2 jalapeno peppers, seeded & chopped
2 cups chopped celery
¾ cup grated carrots
4 cloves roasted garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
¾ teaspoon cinnamon
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 – 28 ounce can diced tomatoes
1 – 28 ounce can whole tomatoes
1 – 28 ounce can water
2 tablespoons honey
1 -27 ounce can of pinto beans “drained and rinsed “
1 -18 ounce jar sweet orange marmalade “ my secret ingredient “ makes people go hmmmmm what is in this?
1 square grated mexican chocolate “ optional “
2 tablespoon unsalted butter “ divided “
2 teaspoons oil “ divided “
kosher salt
fresh ground pepper

TOPPINGS:

shredded cheddar cheese
sour cream
chopped red onions
crispy fried tortilla strips 4 “ fajita “ size

Directions Step-By-Step

1
In a small pot or bowl soak the beans in the Seagrams’ for 2 hours.
2
Since the meat balls I used were left over from another meal they were already cooked, so they won’t need to go into the soup until 5 minutes before you are ready to serve it. All you are looking to do is get them hot.
3
Meanwhile in a large soup pot, slice the onions and caramelize it in butter, sugar and oil, this can take from 45 minutes to 1 hour. Remove the onions from pan and set aside.
4
In the same pot add more butter and oil “ if necessary “ then add the jalapeno peppers, celery, carrots and garlic, chili powder, cumin, cayenne pepper, cinnamon , pepper& salt and cook on low till the peppers, celery, carrots have started to cook. You’ll want to add the dry spices now so they can bloom. Add a tiny bit of oil if necessary. Once the peppers, celery and carrots have cooked add the onions back to the pot. You should make sure the flame on the stove in very low…you just want to cook the vegetables, if you have the heat on to high, the spices will burn. You’ll know it’s time to add the beans and ginger ale because you will smell the spices.
5
Add the soaked beans and ginger ale to the pot.
6
Add the diced tomatoes
7
Add the whole tomatoes
8
Add the 1 can of water, cover and simmer for at least 2 hours.
9
After that amount of them add the pinto beans
10
Add the marmalade
11
Cook this soup low and slow for another 1 hour so the red beans will be cooked, and all the seasoning and flavors can come together.
12
10 minutes before you add the meat balls add the grated chocolate, stir for about 5 minutes so the chocolate has time to melt and not stick to the bottom of the pan and then add the meat balls. Cook for additional 5 minutes.
13
Check for seasonings: salt and pepper
14
TO MAKE THE TORTILLA STRIPS:
15
Slice into 1 inch strips and then cut the strips in ½ and fry in some oil, drain on paper towel, and season with salt. You can either serve them on the side or on top of the soup.
16
This is also a great crock pot recipe…

About this Recipe

Course/Dish: Beef Soups, Chili
Main Ingredient: Beef
Regional Style: Mexican