Taco Soup

Last week I was feeling in the mood for some home made soup. Not because it was "soup weather" outside, 'cause down here in Arizona it is not even close to "soup" weather yet...it was 77 degrees out today, but because I just really wanted to "feel" like fall even though the weather wasn't cooperating with my fall feeling.

So I hit to the ol' facebook and proposed the question to all my fellow online friends, "I really want to make some soup...does anyone have a fabulous recipe that they would like to share with me?" And my facebook friends came through for me with lots of new recipes for me to try out...from butternut squash to a recipe for a guinness-based stew. Two different people posted recipe's for taco soups and while I didn't have all of the ingredients for either of them, it gave me an idea for a soup that I could throw together with ingredients that I already had at home. So throw something together is what I did...and it turned out wonderfully! Rich, hearty and full of flavor!

{Souper} Easy Taco Soup

• 1 15 oz. can of black beans
• 1 15 oz. can of corn
• 1 15 oz. can of chili beans (a mixture of pinto beans, tomato sauce, chili peppers, garlic & onions)
• 1 can of Rotel (mild or spicy...your choice)
• 1/2 medium onion diced
• 1 16 oz jar of salsa (I used a medium flavored one)
• 1 1b Ground Turkey browned with Taco Seasoning

Directions: 

1) Open all cans and DO NOT DRAIN LIQUID

2) Place all ingredients (liquid and all) into a large pot and bring to a boil

3) Reduce heat and simmer for approximately 30 minutes to 1 hour. The longer it sits on the stove the more intense the flavors will be.

4) Serve with sour cream, shredded cheese and tortilla chips if desired

My husband loved this soup and I hope that you do too! And a great big thank you to my FB friends...I will be trying out all of the recipes that you provided!