In order for me to be considered a “foodie,” the world would probably have to experience some kind of major food-oriented cataclysm. Maybe something on par with that stupid Stallone film in which Taco Bell is the only restaurant to “survive the franchise wars.” Whatever that means.
Anyway, until gastronomic ecstasy descends to a cuisine with “gordita” in the name, I’m perfectly comfortable with being myself in the kitchen.
This recipe is very much “me.” For one, it’s probably one of the rare recipes I would feel comfortable actually taking credit for, because it’s the result of 100% improvisation and not a riff on someone else’s version. (I’m not saying no one on earth has ever created Taco Soup before, but any similarities between actual recipes, living or dead, is entirely coincidental.) Secondly, it’s extremely easy to make, the main technical prerequisite being the ability to turn your can opener — which has “me” written all over it.
It’s also a very forgiving recipe — which is where our similarities end. Ah well. You can’t have everything.
I wish I could say I have nice, step-by-step photos to share, but that would be a lie. I’m not Pioneer Woman and also I’m a lousy photographer and also I’m lazy and also this recipe is so stinkin’ easy that people who need a photo tutorial to make it probably shouldn’t be using knives or major appliances unsupervised anyway. So if you can’t figure it out, just leave a comment. Or email me. I’ll coach you through the hard parts.
Ten Can Taco Soup
1.25 lbs. Ground Turkey
1 small Yellow Onion, diced
1 envelope Ranch Dressing Mix
1 envelope Taco Seasoning
1 can Rotel Tomatoes & Green Chilies
3 cans Stewed Tomatoes with Green Pepper & Onion
2 cans White Hominy, drained
2 cans Ranch Beans
1 can Dark Red Kidney Beans
1 can Black Beans, drained 1
In a Dutch oven, brown the ground turkey over medium heat. Add diced onion while the turkey is still slightly pink and toss until the turkey is no longer pink. Drain off the excess fat. Sprinkle the ranch dressing mix over the turkey/onion mixture and toss over low heat to coat. Repeat with the taco seasoning. Stir in all ten cans of remaining goodness and cover. Simmer for 20 minutes 2 or so, stirring occasionally. Sprinkle with a little sharp cheddar and serve with whatever side makes your leg tingle: tortilla chips, saltines, corn chips, or (my personal favorite) cornbread. Makes about 12 servings.
By the way, this soup freezes beautifully. Just seal the cooled soup in a ziploc bag and toss in the freezer. Though I would recommend not tossing it onto a wire shelf within your freezer or you may find the task of defrosting a bit more entertaining. Just a suggestion.
- If you’re uber-observant, you probably noticed the taco soup in the above photo does not contain black beans. My hubby has an “issue” with black beans. I like black beans — especially since they make the soup extra pretty — but I love my husband. I had to choose between the two and there’s no crying about it now.
- This is just a suggestion. The soup is already fully cooked, so if you’re in a rush and don’t have time for a full 20 minute simmer, serve away. But I think the simmering helps. ↩
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