Yep! This soup has no name…so, I’m calling it “No Name” Soup.
I tried to come up with a name, but nothing seemed to work.
Does that ever happen to you when you put together a new dish? You come up with a great soup, casserole or dessert but can’t figure out what in the world to name it.
I guess if I had more time or felt a little more creative right now, I could come up with some clever name for it, but it will have to remain nameless…For now. 🙂
My inspiration for this soup was quite simple. I had several ingredients in my fridge, freezer and pantry that needed to “find a home”. I had a pound of ground turkey left over from some meatballs, some unused hominy left over from some pasole, a brick of cream cheese left over from a great sale and a few other things that have been waiting around in my pantry for a great opportunity to come along. I decided to combine all of them into a soup and, boy…oh boy, they found “home sweet home”!
Here’s how I did it… The only variation from the actual soup I made is the amount of chipotles…I used a whole can. I would not suggest this unless you LOVE really spicy foods (which I do). 🙂
No Name Soup
- 1 pound ground turkey or lean beef, browned and drained
- 1 (15 ounce) can black beans, drained
- 2 cups hominy, drained
- 2-3 chipotle peppers in adobo sauce, minced (feel free to use more if you like more spice) 🙂
- 1 small onion, minced
- 2 tablespoons homemade or 1 packet store-purchased taco seasoning
- 1 (29 ounce) can crushed tomatoes
- 1 quart water
- 1 (8 ounce) package cream cheese, cut into chunks
- chopped cilantro
- lime wedges
- warmed tortillas or tortilla/corn chips
- Place all ingredients except cream cheese, cilantro, lime and tortillas in Crockpot and cook on low for 4-6 hours.
- Add cream cheese and let cook for another 30 minutes or until the cheese is thoroughly melted.
- Garnish with cilantro and lime and serve with tortillas or chips, if desired.
As you can see, I was a little hungry for Fritos! 🙂