Recipe by Chef Jacquie
2 pounds of ground chicken, turkey or beef
1 can of diced chilies (mild or hot)
1 can of Cento San Marzano Italian plum tomatoes, roughly chopped
1 can of Cento black beans, drained
2 carrots, peeled and diced
2 ribs of celery, peeled and diced
1 medium onion, diced
6 Tablespoons Cento Extra Virgin Olive Oil
1 large can of Cento Chicken stock/broth
1 teaspoon Cumin, 1 teaspoon Cayenne, 1 teaspoon Marjoram
1 Bay leaf, 4 peppercorns, sprig of Thyme
Sauté ground meat in a large stock pot until brown.
Add veggies and cook for 10 minutes.
Add remaining ingredients and bring to a boil.
Once soup boils, lower heat to simmer and cook for 30 minutes.
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 Taste 4 Travel, visits the Cento kitchens to make her taco soup!
Watch Chef Jacquie and Lorraine Ranalli make this recipe!