Mexican Taco Stoup
Yes, I stole a Rachel Ray word there. This meal can only be described at Stoup, even though I’ve been known to call it stew. It’s thinner than stew but thicker than soup, so stoup fits like an oven mitt.
This is the second time I’ve made this meal and this one differed a tiny amount from the first one (which I don’t have a decent photo of, sorry). I got the recipe from Whole Foods (here) and made some slight modifications as I’m known for not really following recipes exactly. While Michael Smith would approve of this process, I feel like this is the reason why my baking doesn’t turn out exactly as I’d planned. (Brerin Fun Fact: Brian is an amazing baker. And we don’t even own a mixer!)
Mexican Taco Stoup
Ingredients:
- package of extra lean ground turkey (around 450ish grams or 1lb for any Americans reading this)
- 1 medium onion, chopped
- 1 red pepper, diced
- 3-4 garlic cloves, minced (we LOVE garlic)
- 2 tablespoons taco seasoning (we got ours from Bulk Barn)
- 1 tablespoon paprika
- 1 tablespoon chili flakes
- 2 cups Blue Menu No-Salt-Added Chicken Broth (from Superstore)
- 1 can of Blue Menu No-Salt-Added 6 Bean Medley (from Superstore)
- 1 can of Blue Menu No-Salt-Added diced tomatoes (from Superstore)
- 1 cup frozen corn
- 1 cup medium salsaBrown turkey in a large pot over medium heat. Once browned, remove turkey and set aside. In the same pot, saute onion, red pepper and garlic until onion are transluscent. Add the turkey back to the pot. Add the chicken broth, can of beans, diced tomatoes, corn and salsa. Stir to combine. Add taco seasoning, paprika, and chili flakes. Simmer on low for 20ish minutes.
Top with a dollop of sour cream, chopped green onion and shredded sharp cheddar cheese.
Now, this is usually where the recipe says how many servings it makes. I’m wary to say because if you’ve got big eaters coming for supper, it might only serve 6. But if you’re serving something else with it, like salad and buns, you could probably feed 8-10. Since the meal is so inexpensive (the ground turkey is the most expensive part and even then it’s usually less than 11$/kg), if you’re serving it for more than 6 people, I would recommend doubling it. Worst case: you have just enough. Best case: you have leftovers that you can freeze!
The first time I made this, I added chopped yams. I like it both ways, so feel free to add some yams in there! If you do, you might want to increase the simmer time to make sure the yams are cooked all the way through.
Now I haven’t made this without turkey, but I’m assuming you could easily replace the ground turkey with the veggie-friendly equivalent. It might up the cost of the meal but I can’t imagine it would be that much more expensive. Brian and I are hosting a veggie friend of ours for dinner on Saturday. Perhaps I should test this stoup out on her using my suggestion!
With autumn fast approaching us here in Edmonton, this stoup will be finding its way onto our menu board at least bi-weekly. Since this stoup freezes so well, you can portion out the leftovers into smaller containers and have quick lunches for those chilly autumn days! I know we will be!