Even though it has been quite warm here in sunny SoCal, we had (defrosted) taco soup tonight. I originally made this soup a few weeks ago and froze the leftovers. This is the easiest recipe and takes almost no time to make, so it’s one of my favorites. I make this every time my brother comes to town with his large family. I double (or triple) the amount and make this before we go to the beach; when we get back, it’s done!
Taco Soup
Ingredients
1 – 2 lbs ground turkey
1 packet taco seasoning
1 (15 ounce) can corn
1 (15 ounce) can black beans
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
Topping for soup
tortilla chips
shredded cheese
Directions
Cook the turkey according to the instructions on the taco seasoning packet. Use a large pot or a slow cooker and place all the ingredients (including the liquids) into the pot. Let simmer for at least two hours. When you sit down to eat the soup, add crushed tortilla chips and cheese.
Freezes well.
Serves 4-5.
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