The weathermen are forecasting rain for the next couple days which prompted me to cook a big pot of soup. And wanting to document my Thanksgiving preparations this year with photos, I thought I would practice on my favorite soup. So here goes: photos of Taco Soup and the recipe.The best thing about this recipe is that you can substitute the ingredients with whatever you have on hand and it’s still delicious.
I had some leftover peppers so I decided to chop them along with a large onion and some fresh garlic.
Pour a little olive oil in your soup pot and add the chopped peppers, onions, and garlic
and saute them until they start to become translucent.
Then add lean ground beef or ground turkey and brown. After the meat cooks drain to remove any grease.
Put the pot back on the heat and stir in a package of taco seasoning and a package of Hidden Valley
dressing mix. (I had a large container of Hidden Valley dressing so I used about 3 tablespoons.)
Add a can of Rotel and a can of diced tomatoes. Now this is the part where you can use whatever you
have in the pantry. I used a can of black beans, a can of kidney beans, both drained, a can of Ranch beans
with juice, (I didn’t have any pinto beans) and a can of shoepeg corn. I like shoepeg corn because it’s small
and tender, but you could use frozen corn or canned corn or no corn.
Add a can of water. How many? That depends on how thick or thin you want your soup.
Cook soup for at least 30 minutes or longer.
You can add a spoon of light sour cream, grated low fat cheddar cheese, and baked tortilla chips to each bowl.
Enjoy! And thanks at my looking at my attempt at food photos.
Here’s the recipe: Remember, you can adapt this anyway you want with whatever you have on hand.