I love taco soup! It is so easy and definitely one of my favorite soup recipes especially on a cold day. It warms the belly and is so flavorful! The absolute secret to this soup is the Penzeys Taco Seasoning. Once you try this seasoning you will never go back to the packets again!! This was tonight's dinner and the kids absolutely raved about the chips. In fact I had to create a second batch to keep them all happy.
Taco Soup:
1 lb ground beef, browned
1 can 15 oz diced tomatoes
2 cans black, white or kidney beans
1-2 cans corn
1 small can of tomato sauce
one package of taco seasoning or 4 Tbsp of Penzey's Taco Seasoning
Add all ingredients into a large pot, including liquids. If you want to decrease sodium rinse the beans and add in water to get to your desired consistency. Bring to a boil and allow to simmer for about 30 minutes. You can also do this in the crockpot...allow to cook on low for 4-6 hours. Add cheese and a dollup of sour cream if desired. (I also love pepper on it!)
Corn Chips
8 corn tortillas
Olive Oil
Salt to taste
Quarter the corn tortillas. If you have an oil spritzer spray all of the tortilla pieces until the look moist. If not pour a tablespoon on the cookie sheet and pull each piece of tortilla through moistening each side of the tortilla, spreading the oil over the cookie sheet. Sprinkle salt over moistened tortillas and bake at 375 for 12-15 min. Or until browned.
Enjoy!!
