You know I love a good taco (mmmm…carnitas), but I also love a good soup, especially when it’s cold outside. So what happens when you can’t decide between two radically different meals? You combine them, of course! Meet taco soup!
The beauty of this recipe is that you just dump a bunch of cans into a slow cooker, let it do its thing all day, and then you eat loads of taco goodness. If you don’t have 6-8 hours to slow cook this soup, you can also simmer it in a pot on the stove for about an hour.
The original recipe comes from Paula Deen. I’ve made it so many times, but I’ve made a couple substitutions and clarifications. I’ll explain along the way.
First, in the slow cooker (if you have a saute setting) or in a pan, brown some ground turkey and chopped onions with some salt and pepper. The original recipe did not call for the salt and pepper, but I think it’s important to season your meat or it could taste bland. This recipe also calls for beef, but turkey is so much better. The beef overpowered the other ingredients and made it too meaty, if that’s possible. But this is just my opinion. Feel free to use any type of ground meat.
Next you’ll be doing some labor intensive can opening. About 9 cans worth. I’m not kidding. This recipe has a ton of ingredients, but isn’t that better than chopping 9 different ingredients? Seriously, the can is your friend.
After opening all these cans, add the browned meat to a large slow cooker and then start dumping each can in. Be sure to drain the olives and corn, but not the beans. You’ll need that for the liquid, which is something the original recipe doesn’t mention. Learn from my mistakes. This is soup, not some sort of defiant bean chili that would make every Texan cry. You’ll also add packets of ranch dressing mix and taco seasoning. Ranch?! Yes! Trust me. As with bacon, everything is better with ranch. This soup is no exception.
This is a pretty mild soup so if you need something with more kick, don’t use mild canned tomatoes with chiles. Buy the hot stuff. If that’s not spicy enough, add a few dashes of your favorite hot sauce, a couple pinches of red pepper flakes, or a couple chopped up jalapenos. Sliced pickled jalapenos would be good too.
Mix it all together and slow cook on low for at least 6 hours (or simmer for an hour). When it’s ready, mix it up again and ladle it into soup bowls. Garnish with your favorite taco toppings or even top with some corn or tortilla chips.
This soup is so satisfying on a cold winter evening or even in the middle of summer when you want a taco but you’ve run out of tortillas (but you happen to have 9 cans of stuff…okay, a stretch of the imagination, but work with me here!). It’s so delicious that you’ll even forget to take pictures of it served. Like I did.
This recipe makes a lot of soup. Freeze leftovers or refrigerate to enjoy throughout the week.
- 2 pounds turkey
- 2 cups onions diced
- salt and pepper
- 2 15.5 ounce canned pinto beans undrained
- 15.5 ounces canned kidney beans undrained
- 15.25 ounces whole canned corn drained
- 14.5 ounces canned Mexican-style stewed tomatoes
- 14.5 ounces canned diced tomatoes
- 14.5 ounces canned tomatoes with chiles hot or mild
- 9 ounces canned diced green chiles
- 6.5 ounces canned black olives sliced and drained
- 1 package taco seasoning mix
- 1 package ranch salad dressing mix
- taco toppings see recipe
- Brown the ground turkey and onions on the saute setting of a slow cooker or in a skillet. Season with salt and pepper to taste.
- If needed, transfer the browned turkey and onions to a large slow cooker or a stockpot.
- Drain the corn and olives. Do not drain the rest of the cans. Add the beans, corn (drained), tomatoes, green chiles, olives, taco seasoning, and ranch dressing mix.
- Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
- To serve, ladle soup into bowls. Top with corn or tortilla chips, sour cream, cheese, green onions and/or jalapenos.