TACO SOUP WITH GROUND BUFFALO, PINTOS, POBLANO, and LIME

Wednesday, May 25, 2011

Serves 8-10

The recipe for taco soup probably originated on the back of a can of pinto beans. It is a busy parents’ dream dinner. Made mostly with canned goods and ground beef, a pot of taco soup feeds a large group and is mindlessly easy, but it is the kind of meal that you might make for your children when you will not be joining them for dinner. I recently ran across a recipe for “Family Reunion Taco Soup” in an old community cookbook. As I read through it, I saw that it had potential. Without much fuss, I made this recipe into a dinner that everyone could enjoy.

I began by upgrading from ground beef to buffalo. Buffalo is red meat, so my boys love it. Strictly regulated by the National Bison Association, it is raised on the range eating grass and is never treated with hormones or antibiotics. Leaner and more nutrient-dense than other red or white meat, buffalo is one of the healthiest animal proteins at the market. The rest of the makeover was all about fresh vegetables. Fresh bell peppers, chilies, and lime juice did wonders, but the garnishes on top really put it over. Freshly fried tortilla strips, cheddar cheese, diced avocado, and cilantro elevate this humble pot of soup into a delicious meal.

Note: My children do not like beans. They will pick out every single one no matter how long that takes. You don’t see the beans in my taco soup. I pureed them in their cans using a hand-held blender before adding them to the soup. No one noticed.

1 large yellow onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

1 poblano or hatch chile, stemmed, seeded, and finely chopped

2 cloves garlic, finely chopped

1 lb. ground buffalo

2 (1.5oz) packages of taco seasoning mix (use one with all natural ingredients)

1 (28 oz) can fire-roasted tomatoes with juice, chopped

1/2 cup picante sauce, mild, medium, or hot (I used Pace Medium)

1 (8 oz) can tomato sauce

2 (14.5 oz) cans pinto beans

1 (10 oz) bag frozen organic corn

2 cups water

1/4 cup fresh lime juice

salt, to taste

6-8 tortillas (corn, flour, or whole wheat)

Butter for frying tortillas

grated Cheddar cheese, lime wedges, diced avocado, chopped fresh cilantro, and strips of fried tortillas, to garnish

1. SAUTE: In a soup pot or Dutch oven, saute onion, poblano, bell peppers, and garlic until soft, about 5-8 minutes. Add ground buffalo and saute until meat is browned.

2. SIMMER: Stir in the herbs and spices. Add tomatoes, picante sauce, tomato sauce, beans, corn and water. Stir and bring to a boil. Reduce heat so that the soup simmers (slow bubbles). Cook 45 minutes. In the meantime, heat a small skillet over MEDIUM HIGH heat and melt a bit of butter. When butter is melted and bubbling hot, add one tortilla and cook until browned on each side. Let drain on paper towels when done. Repeat with remaining tortillas. When they are cool enough to handle, cut the fried tortillas into thin strips and set aside.

3. SERVE: When soup is cooked, stir in the lime juice and then season to taste with salt. To serve, ladle the soup into bowls. Place a wedge of lime on the side of each bowl. Let everyone garnish their own soup with strips of fried tortillas, shredded cheese, diced avocado, and chopped cilantro.

Peace and love from my kitchen to yours,

Waverly