This recipe is one of my easy go-to favorites when I’m craving something warm, with a Mexican flare, and straight up easy. I start this earlier in the afternoon and the flavors taste oh so lovely about 3 hours in.
This makes a ton, so get out your largest pot and be prepared for leftovers <- which taste even better IMHO.
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the lineup |
all mixed together |
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Taco Soup
Ingredients:
- 1 lb ground turkey (or beef or chicken)
- 1 can corn
- 1 can pinto beans
- 1 can black beans
- 1 can diced tomatoes
- 1 16-oz jar of your favorite salsa
Suggested Toppings:
- Tortilla chips for dipping and some added crunch
- Shredded cheese
- Sour cream
Directions:
- In a large pot, brown your choice of meat, cooking all the way through. (I add a small amount of olive oil when I cook lower fat content meat like turkey, to prevent burning.)
- Once the meat is fully cooked, drain any remaining fat from the pot.
- Add the remaining ingredients from the top Ingredient list to the cooked meat. Do not drain the corn or beans as you want their juices to make the soup.
- Heat the soup thoroughly (I generally cook this on low). It is ready once heated, but I love to let it cook for about 2-3 hours to let the flavors really meld together.
- Serve with the suggested toppings above, or the soup is great by itself.
I may not be a loyal leftover lover, but this one I can eat day after day.
