I’ve had a crazy schedule over the last few weeks (and I’m sorry that I couldn’t fit blogging into it). Easy meals have become a lifesaver and one of my favorites is Taco Soup. If you know how to open a can, you can make this soup.
The great thing about this recipe is that it freezes really well. I eat a couple of servings and then spoon the rest into muffin tins. Put the muffin tins in your freezer and let the soup freeze. Pop out the frozen soup out of the tins and place the individual servings into a freezer bag. The frozen soup will cook within a few minutes on the stove or in the microwave and will keep in the freezer for up to four months.
Taco Soup (adapted from Paula Deen Magazine)
1 lb of ground turkey
1 large yellow onion, chopped
1 garlic clove, minced
2 (14.5-oz) cans of diced tomatoes, with juice
1 (16-oz) can kidney beans, drained
1 (16-oz) can pinto beans, drained
1 (15.25-oz) can corn, drained
1 (15-oz) can black beans, drained
1 (14.5-oz) can chicken broth
1 (1.25) oz packet taco season mix
1 (1.25) oz packet ranch dressing mix
- Brown turkey meat with onion and garlic over medium-high heat. Drain well.
- Put turkey meat mixture and the remaining ingredients in a crockpot and cook on low for five to six hours. If you don’t have a crockpot, simmer in a pot on low for one hour.
- Serve soup with cheese, jalapenos, sour cream or anything else that you might have on a taco.