Taco soup
My friend Alleen posted this recipe on Facebook a couple of months ago. It was a cold, damp day and we all thought it sounded fabulously easy. I share it because it is fast, easy, has no fancy ingredients, and pretty yummy. It reminds me of chili but requires a lot less effort. If my children were normal, they might even eat this because they love black beans and chickpeas.
The photo of the soup was taken a few days later – great left overs. It was soupier the first night but you can add more liquid when you reheat.
Taco Soup
1 lb of ground beef or ground chicken or ground turkey, browned
1 yellow onion, diced and cooked with the ground meat
1 green pepper, diced and cooked with the ground meat (I left it out)
1 can black beans (or other type of bean your family likes)
1 can chickpeas (or kidney beans if you prefer)
1 can corn or bag of frozen corn
2 cans diced tomatoes, undrained
2 envelopes taco seasoning
1 packet dry ranch dressing mix
1 can green chiles
1/2 cup or more of water to make it the desired soup consistency
chopped cilantro (optional)
Throw it all in the crock pot (except cilantro – add that just before serving). Allow to cook 6-8 hours on low. Or put it all in a soup pot and allow it to simmer on the stove on low for 1-2 hours. Good topped with shredded cheese and sour cream.
You know what this reminds me of? Petros. Did you have those? We had them in our Malls. It was ground beef on fritos, basically, but I see this soup and I want to pour it over some fritos and cover it with cheese. YUM.
It’s a staple in our home!! Reese LOVES it!!