Taco Soup with Corn and Beans
- Yield 6 to 8 servings
This easy recipe is one of my favorites. I make a large batch of soup, put it in individual plastic bowls, and freeze it. After it is frozen, I put it in freezer bags. Then it is easy to pull out for a quick lunch or when unexpected company arrives. Since it freezes well, I usually double or triple the recipe.
- 1 pound ground beef
- Favorite taco seasonings and/or 1 small package taco seasoning mix
- 1 chopped onion
- 2 (15-ounce) cans corn
- 2 (15-ounce) cans kidney beans
- 2 (4-ounce) cans jalapeno peppers
- 1 (4- to 6-ounce) can V-8 juice
- Brown ground beef in a soup pot. Drain.
- Add rest of the ingredients and bring to a simmer. With lid on, simmer 4 hours.
- To serve, ladle into bowls and top with guacamole, sour cream and shredded Cheddar cheese.
Tips From Our Test Kitchen: Ground turkey or chopped pork also is good in place of ground beef. It is best to saute the onion before adding to the soup pot. Try adding finely chopped carrots, celery, or red and green peppers to the saute mix. This is a great way to use up bits and pieces of produce. Fresh cilantro is nice as a garnish.
—Fred Petersen, Ellensburg, WA