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!
