Thursday, November 14, 2013
Soup season is in full swing and it has been a huge hit the last couple of weeks. This taco soup was no exception. It is a thicker soup and full of veggies and protein. You can adjust the heat with the amount of seasoning and jalapenos you add. The simplicity of throwing everything in the crock pot makes this an easy go-to meal.
This recipe serves 4-6.
1 lb. ground turkey or ground beef, browned with grease drained
1 1/2 TBSP taco seasoning (feel free to add more if you would like)
1/2 red onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1/2-1 jalapeno, seeds removed, finely chopped
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can corn
1 can Rotel tomatoes
2 can (8 oz. each) tomato sauce
1/4 C salsa
toppings of your choice (our favorite combination is tortillas, avocado, cheddar cheese, sour cream, and shredded cabbage/coleslaw)
Combine all ingredients (except the toppings) in the crock pot.
Cook on low for 4-6 hours.
This recipe is adapted from www.iheartnaptime.net.