The weather has turned cold, and of course that is the perfect time to make something HOT! This recipe for Taco Soup is super easy, has a nice spice that isn’t overly hot but is still spicy enough, and of course, it’s filling too! We end up using the left overs for lunch the next day (the recipe makes 10 servings, so prepare for left overs). The can size on all canned items is 15 oz.

Taco Soup

• 1 lb of ground turkey
• Diced onion (usually about 2 cups)
• 2 cans of pinto beans
• 1 can of kidney beans
• 1 can of corn kernels
• 1 can of stewed tomatoes
• 2 cans of tomatoes with green chilies
• 1 package of taco seasoning powder
• 1 package of ranch dressing mix powder

This works well if you have a large, deep, skillet. My skillet isn’t quiet deep enough, so I use a pot. Brown the turkey and onion together then drain out the grease. Drain the beans and rinse them, and drain the corn, but add all the juice from the tomato cans. Then add in all the other ingredients and heat until boiling. Reduce the heat and simmer for about 20 mins.

I usually serve it with tortilla chips and some sour cream and shredded cheddar on top.