Shortly after getting married, my mother in law introduced me to the easiest recipe on the planet….Taco Soup. It soon became a staple in our house, as Jesse and I were both still going to college and needed simple, easy, and cheap meals. Over the years, we have continued to enjoy this recipe and I have learned a few things by “slaving” over the stove preparing it:
1. You can make a pot of Taco Soup and live on it all week long.
2. The longer it sits, the better it is.
3. Company loves it!
4. My kids love it — double bonus!
2 lbs raw chicken breast, ground turkey, ground bison or beef (I have tried all of these and you can’t go wrong with any of them)
2 cans (15 oz) any bean (kidney, pinto, black) Mix and match on these
2 cans (15 oz each) diced or stewed tomatoes
1 can (15 oz) corn
1 can (8 oz) tomato sauce
1 can (4 oz) diced green chile peppers
1 cup water
1 packet taco seasoning
1 packet DIPS Ranch Mix (my mom just introduced me to this one and I LOVE it!)
Cook meat as desired (grill and dice small or brown). Add meat and all other ingredients to large pot (no need to drain canned goods unless you like to rinse the beans). Bring to boil then turn heat down and simmer for 1 – 2 hours. Dish into soup bowls and top with variety of toppings. Here are a few my family likes:
Mozzarella or cheddar cheese
Greek yogurt or sour cream
Home-made corn chips (and if you’re feeling naughty…Fritos)