Taco Soup

When I cook the key things I think about are convenience and quickness. A few years ago I found a recipe on Pinterest for taco soup, and I fell in love. Over the years I have made my own tweaks and improvements, perfecting the taco soup.

Ingredients:

Toppings:

  • Sour cream
  • Shredded cheese
  • Tortilla chips

Instructions:

Place all of the ingredients into large pot. Fill one of the emptied tomato cans with water and mix in with ingredients. Cover pot with lid and place on medium/high heat for 30 minutes, stirring occasionally until hot. (If you are not in a rush for dinner you can put the pot on low/medium heat for 1-2 hours and then reheat for dinner for additional flavor.)

If you want to freeze the soup for a later date, let cool before putting into containers. To serve hot, fill a bowl and put a large spoon full of sour cream in the center. Sprinkle shredded cheese over the soup and finish by crushing a few tortilla chips over the top!

This is a very simple recipe with no prep! I have made this soup for a ton of people and everyone loves it (even those who don’t normally like beans). I hope you enjoy this recipe as much as I do, let me know what you think in the comments below!

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~ljd

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