Recipe by Chef Jacquie

2 pounds of ground chicken, turkey or beef
1 can of diced chilies (mild or hot)
1 can of San Marzano Italian plum tomatoes, roughly chopped
1 can of black beans, drained
2 carrots, peeled and diced
2 ribs of celery, peeled and diced
1 medium onion, diced
6 Tablespoons Extra Virgin Olive Oil
1 large can of Chicken stock/broth
1 teaspoon Cumin, 1 teaspoon Cayenne, 1 teaspoon Marjoram
1 Bay leaf, 4 peppercorns, sprig of Thyme

In a large stock pot, over medium heat sauté ground meat until brown.  Add veggies and cook another 10 minutes.  Add remaining ingredients and bring to a boil.

Once soup boils, turn the heat to low and simmer for 30 minutes.

When ready to serve, ladle soup into soup bowls and top with your choice of fixins’ — I personally, like to set up a fixins’ self-serve bar, so everyone can top their soup with their favorite toppings.

Serve 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 StrEATS of Philly Food Tours (formerly Taste 4 Travel Food Tours), visits the Cento kitchens to make her taco soup!

Watch Chef Jacquie make this taco soup recipe!


Keep Reading

Linguini with White Clam Sauce

What You’ll Need: 1 pound linguini 1 bag of fresh little neck clams 3 medium cloves of garlic, finely chopped 1 tablespoon flat-leaf parsley, chopped 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay) 1/2 cup seafood stock or clam juice 1 (6.5 oz) can of chopped clams (plus 1/3 cup of […]


Grilled Portobello Mushroom with Garlic and Lime Vinaigrette Recipe

Grilled Portobello Mushrooms with Zesty Lime Vinaigrette A Summer Classic from Chef Jacquie’s Italian Market Kitchen There’s something special about summertime cooking – the scent of something sizzling on the grill, the ease of a no-fuss meal, and the joy of using fresh ingredients that take you back to the way food used to taste. […]


How to Make Zesty Lemon Pasta with Spanish Tuna and Capers in Just 30 Minutes!

Why You’ll Love This Recipe Ready in 30 Minutes Packed with Bright, Fresh Flavor Uses High-Quality Spanish Tuna in Olive Oil Crunchy Panko Breadcrumb Topping for Texture Elevated, Yet Easy Weeknight Meal   Ingredients for Lemon Pasta with Spanish Tuna Pasta Base 1 lb durum wheat semolina pasta (bonus points if it’s lemon-flavored!) Zest of […]