Taco flavors in a soup

Although this week has been plenty hot, it's going to be soup weather before we know it. And I'm ready for it!

We eat a lot of soup at my house, but until last week I hadn’t made taco soup.

My family enjoys soup, and they like tacos, so I figured it was time to incorporate the two.

There are many versions of taco soup in my cookbooks and on food websites I frequent, but they all share similar ingredients. They are made with ground beef or ground turkey browned with onions. Then stir in tomatoes, taco seasoning and beans. Cooks chose kidney beans, chili beans, black beans or pinto beans or a combination. Usually there’s a can of tomatoes and green chilies, and many recipes also contain corn. Some include an envelope of dry ranch dressing mix, but I left it out of mine.

There are so many variations, so you can customize your soup and make it to suit your family. For instance, my children have always loved kidney beans in soup, so I used two cans of rinsed and drained kidney beans and opted not to add a second bean. In addition to regular petite diced tomatoes, I used only one can of diced tomatoes with green chilies and didn’t add extra green chilies as some do. And I went with ground turkey instead of beef. If you want to thicken up your soup, you could add in some tomato sauce.

The method of cooking also varies between the slow cooker and the stove top. I was home and wanted to cook the soup quickly Saturday morning, so I made it in an hour on the stove.

You can top your soup with grated cheese and a dollop of sour cream, if you wish, or even crunch up some tortilla chips or eat them on the side.

Any leftovers should freeze well and be ready for a quick lunch later on.

Don’t be afraid to try different variations of this recipe. Just keep sampling until it tastes just right!


Taco Soup

• 1.3 pounds ground turkey (this is the weight on the brand I purchase; could vary either way)
• 1 small to medium onion, chopped
• 1 envelope taco seasoning (I use reduced sodium)
• 2 15-ounce cans red kidney beans, rinsed and drained
• 2 14.5-ounce cans petite diced tomatoes
• 1 10-ounce can diced tomatoes with green chilies (I used Rotel mild)
• 1 14- to 15-ounce can corn (undrained)

Toppings:

• Grated cheese
• Sour cream
• Tortilla chips

In large soup pot or Dutch oven, brown turkey with onion. About halfway through cook time, add in taco seasoning. Cook until turkey is cooked through.

Add in other ingredients and simmer for about an hour. If you want your soup thicker, cook longer or add in tomato sauce.

To serve, provide sour cream, grated cheese and tortilla chips for garnish.

Don't miss Cooking School

Have you bought your ticket for next week's Taste of Home Cooking School?

If you enjoy cooking or want to learn more about cooking, then you don't want to miss this event April 22.

The Wilson Times has hosted a number of Taste of Home Cooking Schools over the years, and they're always lots of fun. Once again, the evening will be filled with food, fun and plenty of door prizes.

Cooking School home economist Michelle Roberts returns to Wilson to prepare 10 dishes on the stage of the Boykin Center. Roberts talks as she cooks, giving step-by-step instructions and offering tips. A big-screen television will also be set up on stage, with a camera focused on Roberts as she works.

For next week's show, Roberts will be making Zesty Penne, Sausage and Peppers; Romaine Caesar Salad and Seasoned Croutons; Gram's Chicken Pot Pie Updated; Asparagus Tomato Salad; Angel Hair with Chicken and Artichokes; Orange Chocolate Tart; Fresh Mushroom Clafouti; Freezer Berry Jam; Sour Cream Blueberry Muffins; and Jimmy Dean Maple Breakfast Casserole.

These recipes and many more (total 165 dishes) are all included in a magazine-style cookbook that each ticket-holder will receive on show night.

I've had a chance to read through the Taste of Home Cooking School book, and my mouth started watering after the first few pages. Just listen to the names of some of the recipes: Blueberry Cheesecake Dessert, Flank Steak Sandwiches, Ham and Cheese Sandwich Loaf, Kid-Pleasing Taco Pizza and Berry Topped White Cupcakes. Garden Primavera Fettuccine would be a perfect dish for these warm evenings we're having, and let me tell you how eager I am to try Creamy Tomato-Basil Pasta with Chicken as well as White and Gold Pizza.

And if you read my column, you know I like to try new things, so I really can't wait to make Western Omelet with Cheese. This recipe gives instructions for mixing and cooking the omelet in a Ziploc Zip 'n Steam bag.

Those of us attending will get a goodie bag packed with coupons and cooking treats, including a Ziploc Zip 'n Steam bag, one of McCormick's new Recipe Inspiration packets with measured spices to make a meal, a cheese slicer from Velveeta and craft scissors from Reiman Publications.

Door prizes include a set of tires from Vester Toyota-Scion; a Kohler Vinatta Pull-Down stainless steel kitchen faucet from Creative Kitchen & Bath; and 25 bags of groceries and coupons for free ground beef, bread, lettuce and drinks from Piggly Wiggly of Elm City and Bailey. Other local vendors and national sponsors also have prizes to give away. And, as usual, the food prepared on stage will go home with someone in attendance.

This year's emcee is Beth Bass. Beth is a good friend of ours at The Wilson Times. She's the former Newspapers in Education director here and has hosted the food show before.

To make things a little easier for those attending, Chick-fil-A sandwiches will be available for purchase.

If you've never been to a Taste of Home Cooking Show, I urge you to attend. It really is a lot of fun and is a good way to be inspired to cook. And if you've been before, come back again and enjoy the sights and smells a cooking show offers as well as the fellowship of an auditorium full of people who love good food!


Kid-Pleasing Taco Pizza

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 pound lean ground turkey
• 3/4 cup water
• 1 envelope reduced sodium taco seasoning
• 1 can (16 ounces) fat-free refried beans
• 1 1/2 cups (6 ounces) shredded pizza cheese blend
• 3 medium tomatoes, chopped
• 7 cups shredded lettuce
• 2 cups crushed baked tortilla chip scoops

Unroll crust into a 15- X 11-inch baking pan coated with cooking spray. Flatten dough and build up edges slightly. Bake at 425 degrees for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat, and simmer, uncovered for 5 minutes. Stir in refried beans until blended.
Spread turkey mixture over crust; sprinkle with cheese. Bake at 425 degrees for 5-7 minutes or until cheese is melted. Top with tomatoes, lettuce and chips. Serve immediately.

Taste of Home Cooking School


Thai Curry Chicken & Rice

• 1 tablespoon canola oil
• 2 tablespoons. green curry paste
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 small onion, thinly sliced
• 1 each red and green pepper, cut into thin strips, then cut crosswise in half
• 4 oz. (half of 8-oz. pkg.) cream cheese, cubed
• 1/4 cup milk
• 1/8 tsp. white pepper
• 2 cups hot cooked long-grain white rice

Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165°F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Serve over rice.
Yield: 4 servings, 11/2 cups each.
Substitute: Prepare using red curry paste.

Taste of Home Cooking School

The Taste of Home Cooking School Thursday, April 22, at the Boykin Center, 108 Nash St., Wilson Doors open at 5 p.m. Show starts at 6:30. Parking is available in the BB&T parking lot. Tickets are $10 general admission and can be purchased at The Wilson Times, 2001 Downing St., or at the door. A few $15 Meals on Wheels preferred seating tickets are left.