Taco Soup

This is a favorite around my home and church. There are basically never any leftovers. It is very healthy and great to use for large feedings especially since it is getting cold. You can serve over tortilla chips or with corn muffins/bread.

Yields 10-15 servings

Total Cook/Prep Time 20-30 minutes

Ingredients:

2 cans whole corn (drained)

3 varieties of beans (I use Great Northern, Pinto, Black or Kidney drained)

2 cups Shredded Sharp Cheese

1 pk Taco Mix

1 pk Ranch Dry Salad Mix

2 cups Sour Cream

2 cans Rotel Tomatoes with green peppers

1lb. ground turkey or chicken

Can Opener

Large Pot

Frying Pan

Wooden Spoon

Directions:

Put your meat on to brown. Go ahead and open the corn and beans to drain. Mix your beans, corn, tomatoes, sour cream, cheese, taco mix and ranch mix in your pot on low and stir every few minutes. You basically just want to heat and allow cheese to melt. Once your meat is done drain and add to your pot. Enjoy!

Note: The meat is optional and I have also made the soup with only two kinds of beans. These are the same basic ingredients you use to make tacos.

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