Sunday, December 13, 2009

Christy's Taco Bean Soup

Can't take credit for the great picture, but the soup looks nearly identical to mine!

Christy’s Taco Soup

2 lbs. lean ground beef (I prefer diced or shredded chicken)
1 large onion, chopped
1 10oz can Rotel diced tomatoes (if you don’t like it hot, leave this out)
1 28oz can Fire Roasted diced tomatoes (you can use regular diced, but roasted is richer)
1 11oz can corn, drained
1 14oz can golden hominy, drained
1 14 oz can pinto beans, drained
1 14 oz can kidney beans, drained
1 14 oz can black beans, drained
5 cups beef broth (or chicken broth, if appropriate)
1 pkg Hidden Valley Ranch Salad Dressing mix
½ cup Homemade Taco Seasoning (recipe below)
Grated Cheese
Diced Avocados, if desired

Combine beef (or chix) and onions in a large soup pan and cook until brown. Add remaining ingredients (except cheese & avocado) and simmer for 2 to 3 hours. Add more broth or water if soup gets too thick. Garnish with cheese and avocados.

Taco Seasoning
¼ cup flour
½ cup onion flakes
1 t dried garlic (or granulated)
1 cup chili powder
2 t oregano (dried)
2 t cumin
2 t salt

Shake it up and jar it. One-half cup equals a packet of taco seasoning.


My husband and I attempted to recreate the dish we love to order from Romeos in Austin. I think we got pretty close. Hope you enjoy.


Serves 4

2 or 3 chicken breasts, grilled (optional)

2 tablespoons butter
1 tablespoon olive oil
¼ cup chopped red onions (or 2 small shallots, chopped)
2 cloves garlic, minced
6 oz mushroom, sliced (optional—sometimes I substitute the mushrooms for the black beans & corn or vice versa)
¼ cup roasted bell pepper, diced
1 canned chipotle pepper (packed in adobe sauce), seed & chop
¼ cup corn (roast when grilling the chicken)
¼ cup black beans, drained
½ teaspoon salt
Black pepper to taste
4 tablespoons fresh cilantro, coarsely chopped

2 teaspoons adobe sauce
½ pint heavy cream
¼ cup milk
¼ cup white wine
favorite pasta (enough for 4 servings). I like fettucini or linguini.
¼ cup Parmesano Reggianno cheese, grated (fresh is best!)

In a saucepan, melt butter over medium heat and add olive oil. Sauté onions and garlic until golden, taking care not to burn garlic. Add mushrooms and cook for 2 minutes or until tender, but not limp. Add roasted bell pepper, chopped chipotle pepper, corn and black beans and heat on low for 3 minutes. Stir in salt, pepper and cilantro.

In small saucepan, stir together heavy cream, milk, white wine and adobe sauce. Cook on low until heated then stir into corn and black bean mixture. Add grated cheese and stir. Keep warm on low heat.

Slice grilled chicken breasts into strips.

Cook pasta according to directions on package.

Arrange pasta on plate. Spoon Chipotle mixture atop. Sprinkle with cheese.

This is wonderful with a leafy green salad and hot crusty Italian bread.

Expert Ezine Author

Expert Ezine Author
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