Last night I made a large yummy pot of Taco soup and ate it while watching a fun Halloween movie. I got this recipe years ago in a Weight Watcher’s meeting and it is still a family favorite. Someone I work with got the recipe from me and made it for a potluck. People love the flavor and it’s low fat and full of nutrition. You can also add variations to this such as using Chicken or Stead instead of ground beef. You can add more or less beans and corn or add a whole new vegetable. You can use flavored canned tomatoes or regular or you can use fresh ingredients instead of canned. I serve this with tortilla chips, sour cream, and shredded cheese. My husband even used some Cheese Whiz we had leftover and added a dollop to his soup! Enjoy.
Taco Soup Ingredients:
- 1 pound of lean ground beef
- 1 Yellow onion
- 2 tbsp cooking oil
- 2 cans of corn, whole kernel
- 4 cans of tomatoes (14 1/2 oz) or 2 large cans
- 2 cans of dark red kidney beans
- 2 cans of white beans or great northern beans
- 1 package of Taco seasoning
- beef broth to your preferred consistency (we use 4 cups)
Instructions: Saute onions in a few tablespoons of cooking oil, add ground beef and cook well, drain excess fat if needed. Use some salt, pepper, garlic salt, or other favorite seasonings on meat and onions. Add corn, drained of liquid, add tomatoes with liquids, then add beans (drained). Stir together and then add one package of taco seasoning and the beef broth to desired consistency. Bring to a low boil and then simmer 20-30 minutes on low. Serve with your favorite toppings. You can also make this in a slow cooker on low 7-8 hours or high 3-4. This is also a great leftover treat! Enjoy.