“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” ~ Leslie Newman
Taco Soup is definitely one of my favorite cold-weather soups. I love chili and this just adds a little bit of Mexican flavor to it, not to mention it only takes about 20-30 minutes so not only is it delicious but it’s quick.
- 1lb lean ground beef
- 1 onion, chopped
- 3 15.5oz canned mild chili beans, undrained
- 1 14.5oz canned diced tomatoes, undrained
- 1 14.5oz canned corn, undrained
- 1 8oz canned tomato sauce
- 1 packet of taco seasoning
- 1.5 cups water
- 1.5 cups shredded cheese (cheddar, monterey jack, etc.)
To make it:
- Brown lean ground beef in saucepan with chopped onions. Drain.
- Add all remaining ingredients, except cheese. Stir. Bring to a boil. Simmer on medium-low approximately 10 minutes. Stir occasionally.
- Serve topped with cheese.
Personally, I can’t eat soup without crackers or something crunchy to go with it so as much as I love this soup I can’t eat it alone. I usually cook up some cheese quesadillas or bake some homemade tortilla chips as a little side dish to the soup. Add some salsa and sour cream and it’s delicious!