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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. Ingredients:
1-1/2 pounds ground turkey or beef |
1 envelope taco seasoning |
2 cans (15-1/4 ounces each) whole kernel corn, undrained |
2 cans (15 ounces each) ranch style beans (pinto beans in seasoned tomato sauce) |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
tortilla chips and shredded cheddar cheese |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally.
2. Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Yield: 8 servings (about 2 quarts).
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