Taco Soup


It’s been probably a year since I’ve made this soup and I don’t know why – it’s always so good and I love having it for my lunches at work. Make one batch of this soup and you don’t have to worry about making a lunch – quick and cheap!

You can make variations of this soup – it’s a great way to get rid of veggies in your fridge.

For this batch, I actually made half of what I usually make.

1/2 poblano pepper, diced
1/2 green pepper diced
1/4 white onion, diced
4 cloves of garlic
1 packet taco seasoning mix
1 tsp. olive oil
2 oz. small type pasta (I used the pasta that you would put in chicken soup)
1 cup water
1 can black beans – drained
1 can rotel tomatoes (tomatoes with green chiles)
1 tsp. chicken stock base
1/2 pound ground turkey (can use ground sirloin or boca crumbles)
1/2 a 46 oz. bottle of V-8 juice
(one ingredient I didn’t have but is good is 1 cup of corn – frozen or canned)

In a pot, add a little olive oil and add the peppers, onions and garlic – cook on medium low for about 5 minutes.

Next add the ground turkey, breaking it up into smaller pieces until its cooked. Add 1 cup of water with 1 tsp. chicken stock powder (or 1 cup of chicken broth from a can). Add the V8 juice, the taco seasoning and black beans.

So good! I love this soup.

Any good plans this weekend – after 40’s and 50’s this week in Chicago – it’s supposed to be like summer! I can’t wait!! 🙂


  1. Errign says:

    Soup looks yummy Jenn! I love soups that have easily adaptable ingredients.

  2. Jacky says:

    Yummy! But why the hell is it still soup weather here!!!

  3. This looks so good! I bet I could easily do a vegan version. Would you mind if I feature it on my blog? (With full credit to you, of course!)

  4. Jennifer says:

    Tiffany – of course you can! Thanks for the shout out!

  5. 40s and 50s? Sheesh, it was 100 here yesterday. Can’t make soup until the weather falls below 90 next November.

Comments are closed.