Taco Soup

Sticking with my Mexican food, I’ll share my love of soup. I work part-time at law firm so during the Christmas holidays I work full time. Bringing the same lunch to work everyday started to get boring and old, so a co-worker and I decided we would start making lunch at the office every Friday. When it was her week to bring lunch she made taco soup. I fell in love and have made it ever since.

My co-workers version calls for ground beef but you know me and I switched it to ground turkey. If you don’t enjoy veggies I still think you should give this soup a try. This recipe calls for two cans of yellow corn, one can of black beans, two cans of chopped tomatoes (Rotel is fine), dry Hidden Valley Ranch seasoning and taco seasoning. While the turkey is cooking add all the cans in a large crock-pot or the largest pot you have. Make sure to add all the juice, it’s the best part. Stir in the ground cooked turkey meat as well as the packet of dry ranch dressing and taco seasoning. You may add salt if you like. Once the soup has reached a boil, it’s time to eat.

This soup can be eaten with cornbread or chips. I prefer to eat my soup with shredded cheese on top with either Fritos or potato chips. The crunch as well as the saltiness from the chips makes it much better. This soup makes a lot so be prepared for seconds and leftovers. If you’re ever in need for a great soup recipe during those cold months, pull this one out and give it a try!