If you’re like me, when cold weather hits, you are looking for something you can cook that is warm, filling, and tasty. You can only cook so much chili before everyone is tired of it. I was recently inspired to try taco soup after a lady at my church served it at a women’s meeting. However, the recipes I found online for it called for ingredients I didn’t have on hand. You know me… I decided to just make up my own recipe and see how it turned out. It was amazingly delicious and filling and will be a new favorite for my family.
Sides and Adaptations
You can mix up the sides and make this more to your family’s taste. We enjoyed it with Fritos, but you could also use tortilla chips or nothing at all. The sour cream gave it a really nice, creamy texture and a bit of tartness. If you don’t like sour cream, simply omit. I also chose Mexican cheese, but you can use what you have on hand (sharp, mozzarella, etc.).
One of the things that led me to create this recipe was not having items on hand in other recipes. I recommend using what you have. If you have some leftover corn that isn’t cream corn, use that and add a splash of heavy whipping cream. If you only have kidney beans and black beans, leave the pinto beans out. I really think you could use about any kind of legume with this and it would taste pretty good with the exception of butter beans or lima beans.
Have fun, experiment, and then come back and let me know how you adapted the soup and what you thought about the results. One of the best parts of cooking is creating something unique.