Mexican and/or southwestern food is my all-time favorite food. How so? I've eaten at a Mexican restaurant on my birthday for as long as I can remember. It's one of the only places where you can order anything on the menu and it will be good. I definitely have my favorites: chicken burrito supreme, taco salad, chimichanga, tortilla soup, loco rice, fajitas and the list goes on.
One of my favorite Mexican-inspired soup recipes is for taco soup. This is not authentic to Mexico but it does offer some Mexican flair. Actually, the first version of taco soup that I ever had was a Weight Watchers recipe. Who knew? This soup can be made a variety of ways based on what is in your pantry but this version is my favorite. I've taken everything I loved from other recipes over the years and voilà, here you have it!
1 lb. ground turkey
1 medium onion
1 can of yellow corn, drained
1 can of white sweet corn, drained
1 can of diced tomatoes
1 can of Rotel hot tomatoes (original if you don't like spicy)
1 can of black beans, drained
1 large can of chili beans, drained
1 packet of ranch seasoning
1 packet of taco seasoning
Other substitutions you may want to consider: kidney beans, jalapeno, stewed tomatoes, pinto beans, green chilis and black olives.
You can make this recipe on the stove or in a crock pot.
Let's get started.
Chop your onions fine in a food processor. Simmer in olive oil or butter until translucent.
Cook your ground turkey in with the onions until brown.
Check out my new fancy can opener. I swear I felt the onset of carpal tunnel with my manual can opener so my dad surprised me with this bad boy for Christmas. So far, it's been a little gem. Open all of your cans.
Pour cans and packets in to a stockpot or crock-pot.
Add your cooked ground turkey and onions.
Cook approximately 20 minutes on the stove on medium-low or 30-40 minutes in the crock pot on low.
Serve with sour cream, fresh avocado, cheese and tortilla chips.
'Till next time,