Okay so this recipe is not for an actual taco. It’s better. Because it is less messy, and literally takes a blink and wink to make. Once again we rely on our trusty Penzey’s stockpile to produce a delicious meal with minimal effort. We really didn’t change much in this recipe except for shaking up the seasoning a bit!
There are all sorts of different textures in this Taco Soup, there are the crunchy chips, the melty cheese, the yummy veggies. Everything! Ugh, mouth watering now.
Taco Soup
Ingredients:
- 1 lb ground Turkey
- 2 15 oz. cans Black Beans, drained and rinsed
- 1 14.5 oz can Corn Kernels, drained and rinsed
- 1 14.5 oz can Diced Tomatoes, NOT drained (I prefer unsalted as well)
- 1 16 oz jar of Salsa (Pick your own heat level)
- 1 ½-2 tsp Penzey’s Bold Taco Seasoning
- Salt
- Tortilla Chips
- Shredded Cheese (We used the “Mexican” mixture)
- Sour Cream
Directions:
- In a large pot, cook Turkey until well done
- Drain fat from pot
- Add Black Beans, Corn, Tomatoes (with juice), Salsa, and Taco Seasoning
- Cook for 5-10 minutes, stirring frequently
- Add approximately 16 oz of Water (conveniently the size of your Salsa jar)
- Add Salt to taste
- Cook for 20-30 minutes over medium-low heat
- Serve with crumbled Chips, Cheese, and Sour Cream
Prep & Circumstance 