Taco Soup

I was introduced to this recipe on two occasions in college, and each version had significant differences. I took a little inspiration from both, then added my own twists. This is a Dorsett family favorite, and always a good Fall/Winter go-to for entertaining. If we make a pot for just us two, the leftovers last us for a few days. 

Ingredients: 

1 lb ground turkey breast (you can use ground beef if you want, I go healthy) 

1 package chicken broth 

1 Ranch Dressing Dip Packet 

1 Taco Seasoning Packet **See Note**
1 can Green Giant Southwest Corn OR Chipotle White Corn (both are good) 

2 cans Bush’s Medium Chili Beans 

1 can Rotel (Cilantro Lime Flavor) 

1 can Rotel (Hot or Medium Flavor) 

1 bell pepper 

1 onion 

Cayenne Pepper (to taste) 

Chili Powder (to taste) 

Tostitos Scoops 

Sour Cream 

Shredded Cheese 

*For this particular batch we used a couple of different ingredients since Target did not have my usual (chipotle corn instead of southwest, old el paso instead of taco bell seasoning) I really liked this batch, and it’s really just a matter of preference as long as you stay along the same lines. 

**After posting this originally, I found a recipe for making my OWN Taco Seasoning, which tastes way better than the packet from the store. If you want to opt for that, use 1 Tbs chili powder, ground cumin, garlic powder, and onion powder. Then, add 1/4-1/2 Tbs crushed red pepper! (Still add the chili powder and cayenne pepper to taste at the end as usual!) 

1. Dice bell pepper and onion 
2. Brown turkey breast 
3. Add bell pepper and onion in the skillet with turkey breast, then add the ranch AND taco packet to the mixture (add a tiny bit of water to help stir if needed, but NOT the amount of water called for by the back of the packets)
4. Let this simmer for a few minutes while you open up all the cans of beans and rotel. Choose a large soup pot and empty the cans into the soup pot. 
5. Empty the meat/veggie mixture from the skillet into the soup pot and stir well. 
6. Add chicken broth as desired (I like mine more soupy, but some like theirs chunky and thick without much juice. I use about half of a can usually.) 
7. Add cayenne pepper and chili powder to taste. (I like it spicy!) 
8. Put on medium heat and cover. Cook for an hour, stirring frequently. 
9. Serve and enjoy with Tostitos mini scoops or the mini rounds, cheese, and sour cream. 

 This is a picture of the soup as it was going on the heat... I forgot to take a picture of the finished altogether product. I was so hungry by the time it was done, that eating took precedence over photography. :) 

Just in the midst of setting the table I decided to capture a quick pic of the chalkboard that I love so much  :) 

Hope you enjoy this tried and true recipe as much as we do!