1Sauté ground meat in a large stock pot until brown.
2Add veggies and cook for 10 minutes.
3Add remaining ingredients and bring to a boil.
4Once soup boils, lower heat to simmer and cook for 30 minutes.
5Serve with fixins’ from the self serve taco bar: sour cream, sliced scallions, shredded cheese (any type like taco blend), cooked white rice, roasted tomatillo salsa, hot sauce, chopped tomatoes, refried beans, guacamole, shredded lettuce, pico de gallo, chopped chilies/jalapenos and finish it off with fresh crumbled tortilla chips.
Cento’s ‘Chef of the Week’ Chef Jacquie, owner of Philly’s hip dining experience Taste 4 Travel, visits the Cento kitchens to make her taco soup!
Watch Chef Jacquie and Lorraine Ranalli make this recipe!