Home Cooked Food l The World Famous Healthy and Hearty Taco Soup
Although spring came rather early this year in Syracuse, a couple days ago we had a terrible wind and temperature went down to 35 F. And yes, there was snow! I decided to make something to warm me up and there is nothing better than the taco soup, the recipe I got from my host mom in Minnesota. I went to see her over spring break and it was the first time i got to taste this world famous taco soup!
It is actually not difficult to make at all. This is the second time I make it and I always make a lot more than I would be able to finish within a couple meals (Also, because I was forced to make so much because I don’t want to keep the can open for unused ingredients). However, it turns out to be good because it gets better every time you heat it up.
Now, onto ingredients: This will make 6-8 servings
1 lbs. lean ground turkey (You can replace this with beef or pork
1/2 cup chopped onions
(2) 28-oz can whole tomatoes with juice
14-oz can kidney beans with juice
(1) 7-oz can corn with juice
(1) 8-oz can no-salt added tomato sauce
4 Tbsp Taco Seasoning Mix (This can be adjusted to your own liking, I don’t like my food to be bland so I put in more – The original recipe only calls for 2 tablespoons)
1-2 cups water
Salt and Pepper to taste
Green onion tops sliced for garnish
Fat-free grated cheddar and monterrey jack cheese
Brown turkey and onions in skillet until they are brown. Drain.
Combine all ingredients except cheese in slow cooker then cover and cook on Low 4-6 hours with a slow cooker. ( My host mom was using a slow cooker to make it and her recipe said that the ideal slow cooker size is 4-Quart. I do not have a slow cooker so I let it simmer (low heat) on the stove in a normal pot for about an hour)
Ladle in bowls. Top with a dab of sour cream, cheddar cheese and green onion tops. Serve Taco/corn chips on the side.
Well, I happen not to like sour cream so much, so I put in a lot of cheese and corn chips instead! YUMM!