Taco Soup {it's like magic...}

Today I'll show you a simple housewife magic trick...

how to turn this basket of canned food...
into this easy and hearty anytime meal!

This taco soup is a staple at our house. We use the term soup loosely, however... It's thick enough that it's more of a glorified chip dip that serves as a full meal for us. :)

We eat this meal all year long, but it's especially nice for the fall and winter when the evenings are cooler... and the football games are on TV. ;) I've also given the makings for taco soup (minus the meat) as a wedding or high school graduation gift. Give it with a slow cooker and you've got a great gift!

 The thing I love most about this recipe is that it is completely modular to what you like, what you have on hand. or what is on sale: you can use any kind of beans you like (canned or dried) and any kind of meat you like, from ground beef to chicken chunks. Toss it in your slow cooker and dinner's ready in a few hours!

Taco Soup
makes 4-6 hearty servings (enough to fill my 3-quart slow cooker)

What you'll need

  • 2 cans condensed tomato soup
  • 2 cans (or about 4 cups) kidney beans (or any kind of beans, really)
  • 1 can corn
  • 1 pound ground beef (or turkey, sausage, pork, etc), browned and drained
  • 1-2 Tbsp taco seasoning
  • optional add-ins:

    • 1 can diced tomatoes (with or without green chiles)
    • 1 can diced green chiles
    • half a medium onion, diced and cooked with the hamburger
    • chili powder, to taste
    • 1/2 cup salsa
    • 1 pound cooked chicken chunks (sub for ground meat)

What you'll do
  1. Open all 5 cans. Drain the can of corn (unless you'd like your soup to be a little soupier) and rinse the beans (to reduce the sodium).
  2. In your slow cooker, stir together the tomato soup, corn, and beans. 
  3. Add 1-2 Tbsp of taco seasoning, to taste.
    • If you'd like more of a kick to your soup, reduce the taco seasoning and just add some straight chili powder.
  4. Heat on low for 3-4 hours.
  5. About half an hour before serving, add the browned ground beef.
    • Adding the ground beef just before serving prevents it from going softer and turning a little mushy as it cooks. If you brown and freeze your ground beef like I do, add your frozen ground beef after you add your seasoning so that it has time to thaw and reach proper temperature.
  6. Serve with sour cream, cheese, and tortilla chips.

3 comments:

The Mother Lode said...

Magic indeed - must conjure some up soon, so perfect for Fall!

Brandy@YDK said...

oh my goodness - sounds delish!

Megan Harmeyer said...

YAY! A slow cooker recipe. :) I'm going to print this out tomorrow when I get to work. This looks great! TFS!

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