I've been behind the times. I've never had, or made, Taco Soup. Quite frankly when it comes to soup, I'm just now, at the age of 29, starting to try "new" things. Up until now my soup consumption has consisted mainly of chicken noodle, tomato, and beef and barley. B-or-ing.
These days I'm a soup fanatic. I can't eat enough of the stuff! I would guess I probably eat soup for dinner or lunch at least 4 times a week. The soup aisle is my new favorite place! So many choices! So cheap! So healthy! I guess it's a phase, but a welcome one.
This Taco Soup recipe has been around for a long time. I think it might be another Weight Watchers recipe, but I kind of just threw it together based on a few internet searches. It was not really as much a soup as it is a chili. Either way, it was delicious! And really easy! Brown some meat, open some cans, mix it all together, simmer and you are done!
1 lb. ground turkey or lean beef (I used ground turkey)
1 (1 oz.) package hidden valley ranch dressing mix (I used spicy ranch mix)
1 (1 oz) package taco seasoning Mix
1 (16 oz.) can black beans (rinsed and drained)
1 (16 oz) can chili beans
1 (16 oz) can whole kernel corn (I used an even smaller can and will likely leave it out completely next time, corn just isn't our thing)
1 (8 oz) can Mexican-style tomatoes (used Rotel)
1 (8 oz) can diced tomatoes (any flavor)
1 (4 oz) can chopped green chili's
Dash of onion powder
Dash of garlic powder
Dash of Southwest Chipolte Spice
1 Can of water
Brown the beef or turkey in a skillet and drain off excess liquid. In a large stockpot, combine the ground meat and all the spices and cans of beans and veggies plus one can of water (you could use more if you want it even soupier or none if you want a thick chili). Let simmer for 1 hour over low to medium heat.
We served ours topped with cheddar cheese and a side of cornbread. It was the perfect fall meal! The leftovers are even better!