Berkau’s Taco Soup

(from home4edu’s recipe box)

You can half this recipe. Just choose 2 of the beans and half everything else.

Source: various

Prep time: 10 minutes
Cook time: 30 minutes
Serves 16 people

Ingredients

  • 2 pounds ground turkey
  • 1 large onion diced (about 2 cups)
  • 6 cups water
  • 4 C homemade tomato juice
  • 4 tsp Knorr's Tomato Bouillon with Chicken flavor
  • 1 (15 ounce) cans kidney beans undrained
  • 1 (15 ounce) cans pinto beans undrained
  • 1 (15 ounce) cans black beans undrained
  • 1 (15 ounce) cans garbonzo beans undrained
  • 1 (14 ounce) cans diced tomatoes & chilies (Rotel)(2 if you want more spice)
  • 1 (14 ounce) can hominy undrained
  • 4-6 tablespoons homemade taco seasoning (see my recipe here on recipething.com)
  • 1 packet store bought, if using from the canister, use 4T
  • tortilla chips and toppings for serving

Directions

  1. In a Dutch Oven or large stock pot over medium-high heat, cook ground turkey and onion until browned, about 5 minutes. Drain if necessary.

  2. Add water, juice, beans, tomatoes, hominy, and all juices from cans. Stir in taco seasoning and ranch seasoning.

  3. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours.

  4. To serve, place tortilla chips in the bottom of a bowl and ladle soup over the chips. Top with shredded cheese, sour cream, or other toppings as desired.

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