I've gotten a few requests for my Taco Soup recipe, so I thought I'd share it today! I thought that the last time I made it, I took pictures along the way for just such an occasion, but I can't seem to find them on my hard-drive...sigh. So, this will not be a tutorial a'la Barb, but you will have some amazing soup anyway!
1 lb. of hamburger
2-3 stalks of celery (depending on how much you like celery)
1 lb. Mango Pico de Gallo (I find this in the produce section of my HEB, if you can't find it, just use any mild Pico de Gallo and add in diced mangoes--the mangoes aren't essential, but add a sweetness to the soup!)
14.5 oz can of kidney beans
14.5 oz can of black beans
14.5 oz can of whole kernel corn
26-28 oz can of Fire-Roasted diced tomatoes
12-14 oz jar of your favorite salsa (I use chipotle flavored, but whatever you like is good)
1 cup of rice (I use regular, but instant should work too)
2 cups water
Brown Hamburger, Celery, and Pico de Gallo in a large pot until meat is good and brown
Add remaining ingredients and stir
Simmer for at least 20 minutes on the stove.
Scoop into bowls and top with grated cheese and tortilla strips. (I use Mexican Blend cheese and my HEB sells these Tri-Colored Tortilla Strips in the Produce section--with the croutons--that make a really pretty presentation!)
**I use organic meat and veggies in this and all the canned goods are "no-salt added", so I also add a dash of black and red pepper to my bowl and my favorite salt-free seasoning. You may season as you see fit!