Bacon & Cheese Taco Soup Recipe
In my opinion to call yourself a chef one must have personal recipe of Taco Soup, just like I do. This is the most comforting Side Dish recipe I have come across. Use the freshest of Vegetable available to get the most amazing Taco Soup. You will definitely thank me for sharing this Taco Soup.
Ingredients
1 Ig. onion, chopped
2 carrots, chopped
1 Ig. potato, chopped
1 T. sugar
2 T. olive oil
1 T. chili powder
2 cloves chopped garlic
1/2 c. med. salsa verde
Garnish:
1/2 lb. bacon, cooked and broken into bits
Corn tortilla chips, broken into pieces
1/2 c. med. red tomato salsa
1 qt. whole tomatoes, chopped
1 pt. tomato sauce
4 c. water
5 cubes chicken bouillon
8 oz. corn (frozen, canned or fresh)
1/2 c. grated mild cheddar, Colby or Monterey Jack cheese
Directions
Saute onion sprinkled with sugar in olive oil for 5 minutes until clear.
Add carrots and potato, cover and saute vegetables for 10 minutes, until cooked but not browned.
Add remaining ingredients except for corn and garnish.
Cook over low heat for 30 minutes.
Cool soup and puree.
(Strain if desired to remove seeds.) Add corn and reheat soup for 10-15 minutes, until hot and corn is hot or cooked.
Garnish with bacon bits, grated cheese and broken tortilla chips
Add carrots and potato, cover and saute vegetables for 10 minutes, until cooked but not browned.
Add remaining ingredients except for corn and garnish.
Cook over low heat for 30 minutes.
Cool soup and puree.
(Strain if desired to remove seeds.) Add corn and reheat soup for 10-15 minutes, until hot and corn is hot or cooked.
Garnish with bacon bits, grated cheese and broken tortilla chips
