Monday, April 2, 2012

Speedy soup is simply taco-licious

Not sure how I got it in my head that I wanted to make taco soup, but it’s been simmering in the back of my mind for a little bit. It’s a chili-like soup that gets its flavor from taco seasoning. After conducting a quick recipe search, I started building my shopping list.

One ingredient that kept popping up was ranch salad dressing mix, which upon first glance might seem a little off but I’ve tried it in chili before and was happy with the results, so there you go.

The majority of this soup’s ingredients are canned, and I must say it’s quite enjoyable to open up all those cans, pour them into a pot without draining anything, and being done with a good portion of the prep. The soup is super easy and cooks up in no time, making it the perfect weeknight dinner.

Taco Soup
1 pound ground turkey
1 white onion, chopped
1 15-ounce can kidney beans
1 15-ounce can pinto beans
1 15-ounce can black beans
2 14.5-ounce cans diced tomatoes
1 14.5-ounce can diced tomatoes with green chiles
1 4-ounce can diced green chiles
1 cup corn (I always keep a bag of corn kernels in the freezer)
1 packet taco seasoning
1 packet ranch salad dressing mix

Possible garnishes: grated cheese, green onions, tortilla chips or strips, sour cream, avocado

Brown ground turkey in large soup pot. Add chopped onion and cook for a couple minutes over medium heat, until onion is slightly translucent and fragrant. Add corn and pour contents of cans, without draining any of them, into pot. Stir in taco seasoning and ranch mix packets. Bring to a boil and then simmer, covered, for 30 minutes. Serve soup in bowls and top with desired garnishes.

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