Earlier, I posted on making taco meat and how taco soup is one of my “back pocket” meals. This recipe is a compliment to the taco meat recipe because I use the premade frozen taco meat in this soup.
Because we are a bigger family, I have halved my recipe for you. If you are a single eater, you can make a batch of this taco soup and freeze the extras in quart size freezer bags into portions to eat for a later time. I’ve put leftovers in a freezer bag with our extras and it’s about 2 c. of taco soup for a filling bowl of soup. When taco soup is reheated, it makes a very quick and hot meal.
Easy to Prepare Taco Soup
1 8 oz can tomato sauce
1 14.5 oz can of fire roasted diced tomatoes*
1 15.5 oz can of pinto beans*
1 lb of taco meat
1 4 oz can of green chilis
2 Tbsp minced onion
2 tsp chili powder
1 tsp cumin
salt to taste
1/2 c. frozen corn (opt'l)
2 c. water
In a medium sized pot, open and dump the tomato sauce, fire roasted diced tomatoes, pinto beans, taco meat, and green chilis. Add the seasonings. Turn stove on to medium high heat. Bring to a boil. When soup is at a boil, turn burner temperature down to a simmer. Add the frozen corn. Let simmer for 5 minutes to bring the full flavors out of the seasonings into the soup.
Additional customization, but not necessary:
Shredded cheese (regular or dairy free)
Sour cream (regular)
*A couple of my kids are NOT fond of beans and/or chunks of tomatoes; but for me, those flavors are necessary to make taco soup. (smile) Therefore, I use my blender glass and place 1/2 of the beans and 1/2 of the fire roasted tomatoes into the blender and whiz them up. I toss both the whole tomatoes, beans and tomato-bean puree into the soup pot. Then when they pick out the beans and/or tomatoes, I know that they have at least eaten "most" of the soup.