Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped white onion
- 1 tablespoon fresh minced garlic
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces chicken broth
- 1 packet Old El Paso Taco Seasoning
- 2 (10 ounce) cans diced tomatoes with chilies (mild)
- 2 cups fresh or frozen corn
- 1 pound cheese filled tortellini
- 1 cup chopped fresh cilantro
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large dutch oven over medium heat. Once the oil is hot, add 1 cup chopped white onion and 1 tablespoon fresh minced garlic. Cook these ingredients until the onion softens and becomes translucent, releasing their fragrant flavors into the oil.
- Brown the Ground Beef: Stir in 1 pound lean ground beef along with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook the beef, breaking it up with a spoon, until it is thoroughly browned and no pink remains. This develops the savory base for the soup.
- Add Liquids and Seasoning: Pour in 32 ounces chicken broth, then add 1 packet of Old El Paso Taco Seasoning and two 10-ounce cans of diced tomatoes with mild chilies. Stir in 2 cups fresh or frozen corn to add a subtle sweetness and texture to the mixture.
- Cook the Tortellini: Increase the heat to medium-high and stir in 1 pound of uncooked cheese filled tortellini. Allow the soup to simmer and cook for 8 to 10 minutes, or until the tortellini pasta is tender but still slightly firm to the bite (al dente). Immediately remove the pot from heat once the pasta is cooked to prevent overcooking.
- Finish and Serve: Stir in 1 cup chopped fresh cilantro for a bright, herbaceous finish. Ladle the soup into bowls and serve hot, enjoying the delicious blend of taco flavors with cheesy pasta.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or beans and use vegetable broth instead of chicken broth.
- Adjust the level of spiciness by choosing mild or hot diced tomatoes with chilies according to your preference.
- Fresh corn can be used in season for added sweetness, otherwise frozen works well.
- Be sure not to overcook the tortellini to maintain its texture and prevent it from becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American Fusion
