Taco Soup

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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!! 🙂

5 Comments

  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.

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