Sunday, February 28, 2010

taco soup

this soup has a lot going for it. where do i start? first, it is so very easy. second, it's souper (ha... oh, i'm embarrassed) easy to make for large groups. third, it's my favorite meal to bring to others - it's very mobile. that's because you can cook the meat (flexible on which meat you use, another plus) ahead of time, bring it and your cans as passengers in your car, and mix everything together when you arrive at your lucky friend's home. let's hear it for taco soup! actually, let's just hear the recipe.

taco soup
1 lb. ground beef, turkey, or 2 chicken breasts
1/4 c. chopped onions
1 (15 oz.) can diced tomatoes & liquid*
1 (15 oz.) can corn & liquid*
1 (15 oz.) can kidney beans & liquid
1 (8 oz.) can tomato sauce*
1 packet taco seasoning*
water, to thin

in large pot, brown meat & onions; drain liquid. all ingredients: boil, reduce heat, simmer 15 minutes stirring occasionally. add water to thin to your preference. garnish with shredded cheddar, sour cream and corn chips.
*i use low-sodium options of these ingredients & i've never needed to add salt.
to freeze: pour cooled soup into gallon-sized ziptop bag and lay flat on cookie sheet or 9x13" pan in freezer. once frozen solid, remove pan & stack soups however you please!

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