Taco Soup Recipe

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Taco Soup

Taco Soup
This is a great recipe. Like other soups you can double or triple the recipe and freeze the leftovers. I love having a batch or two of this in the freezer. I also freeze single servings of this soup to have available for lunch.
1 pound Ground Meat
2 cans Kidney Beans
1 can Garbanzo Beans
1 can Diced Tomatoes
1 can Diced Tomatoes with Peppers
1 can Corn
Taco Seasoning

Optional for serving
Sour cream
Shredded Cheese
Crushed Tortilla Chips

  1. Brown the ground meat.
  2. While meat browns, mix all canned ingredients into a pot and set stove on medium heat.
  3. Add taco seasoning to taste to canned ingredients.
  4. Once meat has browned add it to the other ingredients and stir.
  5. Cook, covered, over medium heat for 10 minutes.
  6. Reduce heat to simmer and cook for an additional 20 minutes. Add more taco seasoning, if desired, to taste.
  7. Serve with Sour Cream, Shredded Cheese and Crushed Tortilla Chips.

To use frozen soup

  1. Remove frozen soup from the freezer and defrost in the refrigerator overnight.
  2. Place partially defrosted soup in a medium sized pan and add two cups of warm water.
  3. Add taco seasoning to taste.
  4. Warm over medium heat until heated through.
  5. Serve with Sour Cream, Shredded Cheese and Crushed Tortilla Chips.

I hope you enjoy the recipe.

Until next time.
Remember to follow me on Instagram @beinglaurakmarshall

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Taco Soup

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