Friday, December 13, 2013

Taco Soup.

Husband and I look for recipes that can be made quickly, eaten for multiple meals, and will be filling. This recipe here is from our dear friend Aubrey who also loves to cook. This is a "dump it in and see how it goes" kind of recipe. What she told me is that the "key is a jar of black bean and corn salsa from Wal-Mart." So without further ado, here's Aubrey's Taco Soup. (with Kelly's modifications)

Hamburger (ground turkey, chicken, etc)
Veggies of your choosing (I used onion, green pepper, and corn)
1 jar of Black Bean and Corn Salsa
1 can Pinto Beans
1 can White Beans
1 can of corn
1 can Rotel (your choice depending on how hot you want it)
Chicken Broth (water works too)

Step 1:
Brown hamburger. (I used 1.5 lbs) Add 1 pkg taco seasoning according to directions on pkg. While browning hamburger (or ground turkey, chicken, etc), start sauteeing 1/2-1 whole onion, peppers of your choosing, and any other veggie that you'll want, in a big stock pot.

Step 2:
Add taco meat to your veggies in your stock pot. Stir in your jar of salsa, corn, beans, and Rotel. Keep on Med-Low heat and add your broth or water. Add enough liquid so that your soup is as thick or thin as you desire.

Step 3:
Simmer on stove until it's hot or you're ready to eat. Your choice! Serve with cheese, sour cream, and tortilla chips, or plain. And enjoy!

When Aubrey sent this recipe to me (which I modified), I was a little skeptical. I don't LOVE tacos like husband does. I just liked them. But once I tasted it, I was a believer! This will now be a staple in our household this winter!

If you try this and modify it, please comment and let me know! I'd love to try new variations!

*Happy Friday!

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