Spicy Chipotle Taco Soup

Disclosure: OXO sent me free products, in exchange for a fair and honest review. All opinions are 100% my own.

Since we moved to the new house, we have been using the kitchen quite a bit. Honestly, the kitchen is what made me fall for the floor plan, so of course, I was going to go a little crazy. After a couple of weeks, however, we were definitely missing our old vented kitchen. So, we had someone come out and take care of venting the kitchen for us.

I can’t even begin to explain how nice it is to have a venting kitchen again. A lot of Louisiana comfort food revolves around cooking with onions/bell peppers/celery to start out the dishes, and while it smells good when you’re cooking, I really don’t want to smell it the next morning haha! It’s so nice to no longer deal with that…in fact, when I was cooking this soup, H commented that he could barely smell it (and y’all know that tex-mex spices, like cumin, are strong)! So, I’m definitely in my happy place when I’m in our kitchen now. 🙂

OXO sent me some of their newest products to try out, and I couldn’t help but think about making a hearty soup with some of their tools. I was sent the Ground Meat Chopper and Turner, Silicone Ladle, and the
Vegetable Chopper with Easy-Pour Opening.

I decided to make a spicy chipotle taco soup the other night. After having a smoky tortilla soup at a local tex-mex place, I so wanted to replicate the broth as closely as I could. One thing I didn’t expect was for H to love it as much as he did. He’s usually adding more spices to whatever I make, and I’m pretty sure he didn’t add anything to this soup! I will mention that this soup is pretty darn spicy, so I added some avocado slices to my bowl to help with the heat from this soup. If you don’t want it to be very spicy, you can use less chipotle peppers (or remove the seeds) or use a milder Rotel in the recipe (I used original). I also wanted to mention that while it’s delicious the day you make it, it’s even MORE flavorful the next day. Look at how hearty this soup is!

I have to admit, this recipe is pretty darn quick to throw together. Prep was very easy, thanks to the OXO Vegetable chopper. Chopping the onion and bell pepper was a breeze!

Also, I was surprised at how helpful the OXO Ground Meat Chopper was. I’m used to chopping things up with a spatula, but this made the meat break up so easily and quickly.

I think this recipe is perfect for weeknight cooking. You don’t have to prep too much, and a good bit of the ingredients involve cans of vegetables to add into the recipe. So simple and super delicious!

Spicy Chipotle Taco Soup
Source: an original

Ingredients:

• 1 lb. lean ground beef (at least 90% lean)
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 3/4 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt
• 3 cloves garlic, minced
• 1 chipotle pepper (from a can of chipotle peppers in adobo sauce), finely chopped
• 2 tbsp. adobo sauce
• 2 10.5 oz. cans of Rotel, with juice (I used medium…if you want it not as spicy, use mild)
• 1 15 oz. can of yellow corn, rinsed and drained
• 1 15 oz. can of black beans, rinsed and drained
• 32 oz. chicken stock
• 1/4 cup heavy cream
• Optional toppings: sliced avocado, cheese, broken-up tortilla chips

Directions:

1. In a large, heavy stockpot (at least 5 quarts in size) over medium-high heat, brown the lean ground beef until it’s fully cooked.
2. Add in the chopped onion and bell pepper, cooking until the onions are translucent. Reduce the heat to medium. Then, add in the cumin, smoked paprika, salt, garlic cloves, chipotle pepper and adobo sauce, and stir/cook for about another minute, until fragrant.
3. Add in the Rotel, yellow corn, black beans and chicken stock. Stir and reduce the heat to a simmer. Once it reaches a simmer, place the lid on the pot, and allow the soup to simmer for 20-30 minutes. When the soup has finished simmering, slowly pour and mix in the heavy cream. Enjoy!