2 In In the Kitchen

Taco Soup

I first posted this recipe exactly 6 years ago today and it remains one of my fall favorites. It’s perfect for those chilly days that remind you winter is just around the corner (*I’ll miss you summer*) or those snowstorm days when all you wanna do is hang out in your pyjamas and curl up with the fam….it’s a hearty meal that always makes me feel like we are well fed. You can modify it to your liking, though this is exactly how I make it (except most times I use less meat than it calls for – by about half). I wouldn’t change a thing, but then I LOVE beans (black happen to be my favorite) and honestly everything about this dish. It makes me happy and almost makes me excited for the winter. almost.

2 lbs hamburger
1 medium yellow onion, diced
2 cloves garlic, minced
2 taco seasoning packages
3 tsp chili powder
1 (10oz) can beef broth
1 (15 oz) can tomato paste
1 can kidney beans
1 can black beans
1 can crushed tomatoes (I blend them up first)
1 can green chilis
1 can of corn
Grated cheese

Brown hamburger with onion and garlic; add taco seasoning. chili powder, and green chilis. Put in a big pot on the stove or slow cooker and add the rest of the ingredients and a can or more of water to desired consistency. Let cook through (on low it can be left for an hour or more) and serve with sour cream, grated cheese, and tortilla chips (my new favorite to use is corn chips….mmmmm).


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