Recipe: Taco Soup

Yesterday, I felt a little under the weather – sinus congestion, sore throat, chills/fever off and on all day. The combination of my not feeling well and the stormy weather outside helped make the decision of taco soup for dinner a perfect one! I don’t know what it is about Fall/stormy weather, but it puts me in a taco soup/gumbo/chili mood! My friend Kelli even agreed – she made chili on Sunday and was having leftovers for Monday night dinner!

See what I mean? Craaaaazy stormy weather!

The best thing about taco soup is it’s SUPER easy to make! So easy in fact, I’m sharing the recipe with you today!

Thankfully, I had most of the taco soup ingredients on hand – I made a quick stop at the local supermarket on my way home and that was it! Super easy!

Taco Soup

Ingredients:

1 pound ground meat (I used lean – lean ground turkey would work well here, too)
1 onion, chopped
1 can whole kernel corn
1 can ranch style beans
1 can black beans (drained and rinsed)
1 can sliced carrots
1 can ro-tel tomatoes (mild or spicy, your choice)
1 package taco seasoning (or your own homemade variety)
1 package ranch dressing mix
2 cans chicken broth

Directions:

Brown ground meat and onion together. Season meat as desired. Add taco and ranch seasonings together with the meat and stir until well blended.

Add all canned ingredients with juice to meat mixture (make sure to drain and rinse black beans – this is the only can where you don’t use the juice).

Stir well.

Cook together for 45 minutes until well heated. May add small pasta to soup if desired (I didn’t do this step). Additional serving options include tortilla chips, Fritos, cheese, etc.

Serve and enjoy!

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I allowed mine to sit on the stove for several hours on low and my house smelled amazing all afternoon!

What’s your favorite under the weather/rainy/cold weather go-to meal?