Ingredients
1-2 cups of cut slightly mashed plum or cherry tomatoes
1 small can of tomato sauce
A hearty splash of dry red or white wine
seasoned cooked hamburger
1 package of taco seasoning
1 large onion
1 bunch of green onions chopped for garnish
1-2 fresh jalapenos chopped (omit seeds to reduce heat)
1 bunch of fresh cilantro
1 container of sour cream
beef broth/stock
canned beans, your choice, with juice. I chose cannelini.
grated cheddar
fresh tortillas (Your choice, I prefer white corn)
Preparation
Prepare a picante using 1 chopped seeded jalapeno, onion, fresh cilantro, salt. Set aside.
In a dutch oven, saute onions, 1 jalapeno (for more heat-or omit)meat with half the taco seasoning. Add about l/4 cup of chopped cilantro, fresh tomato. Allow a few minutes for ingredients to blend then add a splash of wine, picante,tomato sauce and about a 1/4 cup of stock. Simmer and keep checking for desired consistancy. If it becomes too thick add more stock and a splash of wine to taste. Do not add water or you’ll water down the flavors. Cook on low heat and add ingredients to your own taste.
Heat tortillas with a brush of olive oil in a skillet. Cut the tortillas in strips.
Serve the soup topped with strips of tortilla, a small gob of sour cream, sprinkle cheddar and chopped green onions.
What started out as a leftover “garbage” soup became gourmet!
I would love to hear of your success with this soup and any variations… Bon Appetite!
