5 Weeks of Soup Recipes - Week#4: Taco Soup




Another favorite from our household.  When the weather is chilly this is the perfect comfort food.  I make it for lunch on the weekends {and leftovers for during the week} and the entire house smells so good.

As with most soup recipes, this one is very adaptive.  If you want a cheesier version, make a cheese sauce {flour & butter roux + milk + shredded cheese} and stir it in.  If you want a beefier version, add more beef broth.  If you want all beans and no meat, that's good too!




Taco Soup

1 pound lean ground beef, ground turkey, or shredded cooked chicken
1 Tablespoon vegetable oil
1 small onion, finely chopped
1 small red or green pepper, chopped
1/3 cup frozen or fresh corn {don't bother un-thawing if it's frozen}
4 cups chicken broth
2 cups beef broth
1 - 10 oz can Rotel tomatoes, undrained
15oz can black beans, drained & rinsed
1 package taco seasoning
1 cup dried pasta {I use medium elbows}
Crushed tortilla chips, shredded cheese, and/or sour cream for serving

Brown ground beef or turkey in a dutch oven or soup pot over medium heat, seasoning with salt and pepper, breaking it up, until no longer pink. Drain and remove to a bowl.  Set aside.

To the dutch oven, add the vegetable oil and then the onion and pepper.  Cook 4-7 minutes, until onion is translucent, and pepper is lightly browned, stirring often.  Add the removed ground beef/turkey {or shredded chicken if using}, corn, chicken broth, beef broth, tomatoes, black beans and taco seasoning.  Bring to a boil.  Once at a boil, add the pasta and cook according to pasta package instructions.

Serve with crushed tortilla chips, shredded cheese, and a dollop of sour cream, if desired.

Previous Weeks' Soup Recipes:
Slow-Cooker Minestrone
French Onion Soup
Slow-Cooker Chicken Tortilla Soup