Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 to 1 pound lean ground beef or ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken or beef broth
2 cans (4-ounces each) green chiles, mild, medium or hot
15-ounce can red kidney beans, drained and rinsed
15-ounce can pinto beans, drained and rinsed
15-ounce can diced tomatoes
2 cans (8-ounces each) tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika (smoked or regular)
1/4 teaspoon garlic powder
1 cup frozen corn kernels
Toppings: tortilla chips or strips, sour cream, cheese, cilantro, etc.
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Directions: |
Directions:Stovetop: in a 6-quart pot, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. To the pot add the remaining ingredients except the corn and toppings. Stir well. Bring to a simmer and cook for 15 minutes (or up to 30 minutes). Stir in the corn and heat through. Season to taste with salt and pepper, if needed, and serve with toppings of choice.
Slow Cooker: in a 10- or 12-inch skillet, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. You can add the beef to the slow cooker now or wait and add it in at the end with the frozen corn. To the insert of a slow cooker add all the remaining ingredients except the corn and toppings. Stir well. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in the corn (and meat, if it was reserved until later) and heat through on high. Season to taste with salt and pepper, if needed, and serve with toppings of choice. |
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