Fall is finally here! It’s my favorite time of year. It’s almost time to break out the sweaters and boots. It’s time to pack up the bathing suits and sunscreen. We have a tree or two that changes color. For us in California that’s about the time that it reaches below 72 degrees. We are totally the biggest wimps when it falters above or below 72 . Then there is the best part about fall, soup! I love all things soup.
This taco soup recipe was my first soup recipe. It combines two of my favorite things, Mexican food and soup. Love it! It is the easiest thing to make. Throwing this together on a cold blistery night after work will make you the hero of the evening. Once you try this, it will be a staple recipe in your arsenal.
1lb. ground turkey (you can use ground beef if you’d prefer)
1-10 oz. can diced tomatoes with green chiles ( if you’re spicy sensitive go with Mild green chiles)
1-15 oz. can pinto beans, drained and rinsed
1-15.25 oz can corn, drained
1 packet taco seasoning
1 packet ranch dressing mix
2 cups water
1/4 cup cilantro
Avocado, Cheddar cheese, Sour Cream and tortilla chips
How to make it
1. Using a large pot, brown the meat. *Note: If you’re using ground beef, you’ll want to drain off the fat once it’s done browning.
2. While the meat is browning, get your corn and beans drained. Don’t forget to rinse your beans.
3. Once the meat is done, toss in the whole can of tomatoes, beans and corn. Add in both packets of taco seasoning and ranch dressing mix. Pour in the water and cilantro and stir together.
4. Allow the soup to boil on medium high heat and then turn it down to a low simmer for at least 10 minutes. I like to let mine simmer for 30 minutes so the beans are nice and soft.
5. Serve it up and top it with your choice of toppings. We scoop ours up with tortillas chips but feel free to crumble it up and put it on top of your soup.