After giving birth to my second child in 20 months, my sweet neighbor brought this taco soup for our family to eat as we settled in with 2 kids under 2. In the middle of winter, it was exactly what I needed. Since then, I’ve made some minor tweaks to this recipe and it is my favorite dump and go recipe.
Be sure to double this recipe and freeze for dinner on another night when you find yourself unable or not wanting to cook.
Taco Soup Recipe
Ingredients
- 1.5 lb ground turkey
- 1 onion chopped (I do 1/2 minced because I don’t like the texture of onions)
- 1 16 oz can of pinto beans (drained)
- 2-4 14.5 oz can diced tomatoes (I personally prefer less)
- 1 16 oz can of corn
- 1 16 oz can of kidney beans (drained)
- 2 cups water
- 1 envelope taco seasoning
- 1 envelope ranch dressing seasoning
Directions
- Brown turkey. Add in onions and cook until translucent. Drain fat.
- Stir in remaining ingredient and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Serve with tortilla chips and your favorite toppings.
So easy right? Let me know if you try it and what you think. Here are more soup recipes to try if you like this one.
