With the cold weather apparently here to stay...well, except for the random 70 degree day expected tomorrow...soup is the perfect food to satisfy hungry tummies. Well, at least in my opinion! During the winter, I think I could honestly eat soup everyday! The week before Thanksgiving, I decided to make some taco soup. It's a good think that I like this soup, because, even with my roommate helping me eat it, I ate it EVERYDAY that week! I changed just a few things from our original recipe. I didn't get any dry Ranch dressing mix at the store, so I just left that out. I also decided to add a cubed green bell pepper. This really added to the flavor. Finally, in an attempt to make it a little more healthful (ala Rachel Ray), I used ground turkey instead of ground beef. Mmmm...this was SO good! It would have been even better with some cornbread, but I didn't take the time to make any! So, pull out your stock pot and make a hot bowl of taco soup!
3 cans pinto beans (I actually used 1 pinto, 1 canellini, and 1 kidney...a little variety never hurt anyone!)
2 cans rotel (or one large (14 oz) can chopped tomatoes)
1 chopped bell pepper
1 chopped onion
1 lb ground turkey
1 can corn
1 pack of taco seasoning
2 cups water
1 can green chiles
In a large stock pot, brown turkey along with onion and bell pepper. When cooked, add the remaining ingredients (all undrained). Bring to a boil and simmer for 15 minutes. Ladle into soup bowls and top with desired taco toppings. I like sour cream (or Greek yogurt...it's JUST like sour cream), cheddar cheese, and lettuce. Serve with tortilla chips, fritos, or cornbread.