Taco Twist Soup Recipe

1. Cook the Meat:

In a large pot or Dutch oven, cook the ground beef (or turkey) over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

2. Add the Aromatics:

Add the diced onion and minced garlic to the pot. Cook until the onion is softened, about 3-4 minutes.

3. Season and Add Liquids:

Stir in the taco seasoning, coating the meat and onions well.
Add the diced tomatoes, diced tomatoes with green chilies, black beans, corn, beef (or chicken) broth, and water. Stir to combine.

4. Simmer:

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 10 minutes to allow the flavors to meld.

5. Add the Pasta:

Stir in the pasta twists and continue to simmer for another 10-12 minutes, or until the pasta is cooked to al dente.

6. Adjust Seasoning:

7. Serve:

Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream (if using), and fresh cilantro.
Add tortilla chips or strips on top for extra crunch if desired.

Protein Options: Use ground chicken, pork, or a meat substitute for a different protein source.
Bean Variations: Swap black beans with kidney beans, pinto beans, or chickpeas for variety.
Vegetable Additions: Add diced bell peppers, zucchini, or carrots for extra nutrition and flavor.
Spicy Kick: Increase the heat by adding a pinch of cayenne pepper or a splash of hot sauce.
Cheese Options: Try using pepper jack, Monterey Jack, or a Mexican cheese blend instead of cheddar.
Make-Ahead: Prepare the soup ahead of time, but add the pasta just before serving to avoid it becoming too soft.

Enjoy your Taco Twist Soup as a delicious and comforting meal that’s perfect for any night of the week!