Soup Season: Spicy Taco Soup

Ya’ll… It’s 50 degrees and therefore I’m in a parka… Brrrrr!

So it just makes sense to make a big batch of soup in the CrockPot. This time… Spicy Taco Soup (my ultimate fave soup everrrrrrr)!

Taco Soup

Spicy Taco Soup

Here’s what you’ll need:

  • 1 pound of meat (ground turkey or beef)
  • 1 cup of water
  • 1 can whole kernel corn
  • 1 can of diced tomatoes
  • 1 can of red kidney beans
  • 1 can of Rotel diced tomatoes with Habeneros
  • 1 packet of taco seasoning
  • 1 packet of ranch dressing mix
  • Shredded cheese
  • Fritos
  • Avocado (optional but highly recommended)

Here’s what you’ll do:

  1. Open cans.
  2. Dump them in the CrockPot (along with the seasoning packets). DO NOT DRAIN ANY OF THE CANS BEFORE DUMPING! I promise… You want all those juices to form your delicious soup!
  3. Brown the meat.
  4. Dump it in the CrockPot.
  5. Cook on HIGH for about 3 hours or until warm all the way through.
  6. Serve HOT with sliced avocado, cheese, and Fritos on top. Mmmmmm. 🙂

Ta-da! This is THE BEST recipe to start in the morning and come home to in the afternoon piping hot and ready for you to eat. And it is so easy. That’s my main criteria for recipes if you haven’t noticed.

Also, I’d love to hear about your taco soup variations!! The best thing about this recipe is that I tweak it a little every time to make it slightly different than before! What will you do with your taco soup??

Soup Season: Corn Chowder

Fall is my season. But when fall feels like winter, I get a little disappointed. That is, until I remember that winter is soup season, and I love soup. I’m the weirdo that misses chicken noodle in the summertime. I’m that girl that craves chili as soon as it’s less than 80 degrees outside.

I. love. soup.

And one of my favorite recipes was given to me by my mother-in-love. It was given to her by a good family friend from Thomasville, and after the first time I tasted it, I couldn’t stop talking about it. Never in my life had I tried corn chowder, but I was quickly made a believer, and now it’s one of our go-to recipes.

photo 1

Corn Chowder:

Here’s what you need:

  • 1 roll of pork sausage (we use the HOT to give it some extra flavor)
  • 4 baking potatoes (peeled and chopped)
  • 1 12 oz. bag of frozen corn
  • 1 can of creamed corn
  • 1 can of evaporated milk
  • 1.5 cups of water
  • Basil, salt & pepper to taste

Here’s all you have to do:

  1. Brown the meat in the separate saucepan first. Make sure to cook it all the way through!
  2. While the meat is browning, in your pot (I use my LeCreuset dutch oven) boil the water with your spices and add the potatoes to get them soft.
  3. Once the meat is browned and the potatoes are soft, add corn & evaporated milk.
  4. STIR ALL THE TIME! Potatoes and corn are two things that love to stick to the bottom of the pot. Be sure to cook on medium/low. Personally, I like to cook it on medium so that it comes to a nice steady boil, but I have to stir almost constantly. Cooking on low lets you step away a little more, but it takes longer for the flavors to come together.
  5. Ta-da! You have the perfect, thick, hearty soup for all of your cold day needs!

photo 2

Hope you enjoy! More soup recipes coming soon 🙂