Friday, November 19, 2010

Taco Soup

Another soup to add to my list of favorites! The best way to describe this is as a "taco chili". It's perfect with a little shredded cheese and a few crushed tortilla chips on top. Norris agrees that this is really great!

I used to make something similar to this in college, except with frozen chicken breasts and I would stick it in the crockpot before class and it would be ready by the evening. I would leave out the ranch seasoning and sometimes replace the tomato sauce with Rotel, which made a thick mixture that was perfect on tortillas, too. My college friends loved it!

Warning--this makes quite a bit (enough for our meal one night plus a whole week's worth of lunches). I'm sure it would freeze well if you wanted to make it all at once but not eat it all week! Just like most chilis and soups, the flavor develops more as it sits and it makes AWESOME leftovers!

Taco Soup

from Cook Like a Champion

1 lb lean ground beef or turkey (we used turkey)
1 can dark red kidney beans
1 can light red kidney beans (all standard size cans)
1 can black beans
20 oz tomato sauce
2/3 cup water
1 can corn
1 chipotle in adobo, minced PLUS about 1 tbsp of adobo sauce from can (freeze the leftover chipotles if you don't have another use for them right then)
1 pkt ranch dressing mix
2 pkts taco seasoning
your choice of toppings

Brown meat and drain. Stir in one packet of taco seasoning and 1/4 cup water. Bring to a boil, then reduce to simmer for 10 minutes.
Meanwhile, in a large saucepan, combine all other ingredients and begin to heat. Add cooked meat and bring mixture to a boil. Reduce heat to simmer and simmer for 20-30 minutes. Thin out with more water if desired.

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