Taco Soup
A fast, hearty pot of ground turkey or beef, beans, corn and tomatoes with taco seasoning, ready in about 40 minutes and topped however everyone likes.
What you'll need
- 1 pound ground turkey (or ground beef)
- 0.5 medium onion, chopped
- 1 can (15 ounces) pinto beans, with their liquid
- 1 can (15 ounces) kidney beans, with their liquid
- 1 can (15 ounces) corn, with its liquid
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) chopped green chiles
- 1 can (2 ounces) sliced black olives, with their liquid
- 1 packet (1 ounce) taco seasoning
- 0.25 teaspoon cayenne pepper (optional)
- chopped fresh cilantro, shredded cheese, tortilla chips, sour cream
How to make it
In a large pot over medium heat, cook the turkey and onion, breaking up the meat, until no pink remains. Turkey should reach 165 degrees F (ground beef 160 degrees F). Drain off any fat.
Add the pinto beans, kidney beans, corn, tomato sauce, diced tomatoes, green chiles and olives, all with their liquid, plus the taco seasoning and cayenne if using. Stir to combine.
Bring to a full boil, reduce the heat, and simmer for 30 minutes, stirring now and then.
Ladle into bowls and let everyone add cilantro, cheese, crushed chips and sour cream.
Chef's secrets
Keep the liquid from the cans; it makes the broth.
Skip the cayenne for a mild family pot and add hot sauce at the table.
Leftover soup makes a great baked potato topping.
Good to know
Refrigerate within 2 hours and eat within 3 to 4 days. Freeze for up to 3 months. Reheat until steaming hot (165 degrees F).
Make it up to 2 days ahead; the flavor improves. For the slow cooker, cook the meat, add everything, and cook on low 4 to 6 hours.
