My Family’s Favorite Taco Soup

Name: Taco Soup
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 lb ground beef ((or turkey)); 1/4 cup diced onion; 1/2 green bell pepper (chopped); 1 1/2 cups water; 16 oz can stewed tomatoes, cut up ((or diced tomatoes)); 16 oz can kidney beans (undrained); 8 oz can tomato sauce; 1 can whole kernel corn (undrained); 1 pkg taco seasoning ((I used Siete Foods)); diced avocado; shredded cheddar cheese; tortilla chips; sour cream ((or plain greek yogurt))

As far as I can remember, my childhood Friday nights in the Fall mainly involved a steaming bowl of homemade taco soup. My mom would stand there ladling, as I heaped on handfuls of cheese and crushed tortilla chips. I sometimes remember it being on the stove the moment I walked in from school (or an after-school sport) dispensing the most mouth-watering smells. It was the routine in our house. Football game that night? We’d all be downing a bowl of soup before heading out the door. Piled high with fixings, and most of the time going back for quick second-helpings. Some maybe, maybe even snuck a little more cheddar than others.. (hey, I love the stuff).

Being on my own, the first recipe I remember making from home was this soup. It was the easiest, tastiest, healthiest, meal I could think of (and still is). I adore the comforting chili flavors, but even taking one bite, the taste leans more toward a zesty hot taco.

Although we can’t entirely remember where the recipe came from, my mom made a few different adaptations throughout the years to make it her own, and now all of our own. Though I can say one thing, it’s been in the family for a very, very long time.

Sadly, Fall is nearing the end, or Christmas is coming early this year. (I can’t seem to figure out which one). But this soup still makes an appearance any sign of 50 degrees below. The richest, easiest, most-nutritious dinner to put on the table this time of year (we’ve already made it at least four or five times). And definitely the best meal for guests- because of the easy clean up! However I should add that what truly makes this dish stand out, are the giant stewed tomatoes. it’s a must for a big chunk of flavor and texture. Of course feel free to use whatever tomatoes you’d like (i.e. diced) but if you can, I’d trust the recipe on this one.

It makes me so happy to be able to share this soup with all of you, one that is so, so dear to my heart. It’s the one that still brings back the best of memories, which are the memories I forever wish to carry on. So, scroll on to find the full recipe for my family’s favorite, traditional taco soup. A warming Fall classic. Did I also mention it makes for a fantastic game day meal..? I hope you enjoy!

Taco Soup

Debbie Sandlin

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Prep Time 10 mins

Cook Time 15 mins

Course Main Course, Main Dish, Soup

Ingredients

For the Soup

1 lb ground beef (or turkey)
1/4 cup diced onion
1/2 green bell pepper chopped
1 1/2 cups water
16 oz can stewed tomatoes, cut up (or diced tomatoes)
16 oz can kidney beans undrained
8 oz can tomato sauce
1 can whole kernel corn undrained
1 pkg taco seasoning (I used Siete Foods)

Toppings

diced avocado
shredded cheddar cheese
tortilla chips
sour cream (or plain greek yogurt)

Instructions

Cook the ground beef, onion, and green pepper in a large pot until the meat is brown and cooked through. Drain off any excess fat, then place back on stove and add the taco seasoning, stir until combined.
To the pot, stir in water, tomatoes, beans, tomato sauce, and corn.
Simmer covered for 15 minutes (or longer if you prefer).
Pour into bowls. Serve with preferred toppings.
Enjoy!