As far as I can remember, my childhood Friday nights in the Fall mainly involved a steaming bowl of homemade taco soup. My mom would stand there ladling as I heaped on handfuls of cheese and crushed tortilla chips.
Being on my own, one of the first recipes I remember making from home was this taco soup. This ground turkey recipe was the easiest, tastiest, healthiest meal I could think of (and still is). I adore the comforting chili flavors, but the taste leans more toward a zesty hot taco, even taking one bite. Also, this soup pairs well with different kinds of side dishes.
It makes me so happy to be able to share this soup with all of you, one that is so, so dear to my heart. It’s the one that still brings back the best of memories, which are the memories I forever wish to carry on. So, scroll on to find the full recipe for my family’s favorite, traditional taco soup—a warming Fall classic.
My Family’s Favorite Easy Taco Soup
FOR THE SOUP:
- 1 pound ground beef (minced beef) - or turkey
- ¼ cup white onion - diced
- ½ medium green pepper (green capsicum) - chopped
- 1 ½ cups water
- 1 can stewed tomatoes - 16-ounce, cut up (or diced tomatoes)
- 1 can red kidney beans - 16-ounce, undrained
- 1 can Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 8-ounce
- 1 can corn - undrained
- 1 pack taco seasoning
FOR THE TOPPINGS:
- 1 medium avocado - diced
- 2 cups cheddar cheese - shredded
- 1 bag tortilla chips - small bag
- 2 cups sour cream - or plain greek yogurt
- Cook the ground beef, onion, and green pepper in a large pot until the meat is brown and cooked through. Drain off any excess fat, then place back on the stove, add the taco seasoning, and stir until combined.
- To the pot, stir in water, tomatoes, beans, tomato sauce, and corn.
- Simmer covered for 15 minutes (or longer if you prefer).
- Pour into bowls. Serve with preferred toppings.