10 Can Taco Chili Soup
January 16, 2013
On our way to California for Christmas, we stopped at Janet Gutierrez’s home. She had this wonderful pot of soup simmering in the crock pot and was kind enough to invite us for dinner. It is a cross between Taco Soup and Chili, since it has beans in it. She served it with the best corn bread – Sweet Corn Bread (found in this blog under the Bread tab). Together they made a most delicious meal.
1 lb. ground turkey or hamburger
1 large onion, chopped
Brown ground turkey and onions. Put in crock pot.
2 (14 – 15 oz.) cans stewed tomatoes
2 (14 – 15 oz.) cans Mexican stewed tomatoes
You can drain the juice of the tomatoes into the pot and then cut the tomatoes in smaller, bite-size pieces OR just dump the tomatoes into the crock pot and use scissors to cut the tomatoes into smaller pieces.
2 (14 – 15 oz.) cans pinto beans
2 (14 – 15 oz.) cans chili beans
1 – 2 (14 – 15 oz.) cans corn
Open and dump all the canned goods into the crock pot, including liquids.
1 pkg. Hidden Valley Ranch dressing mix
1 pkg. taco seasoning (4 T.)
Add Hidden Valley dressing mix and taco soup mix. Stir everything together.
Simmer until hot and serve.
Top with grated cheese and a dollop of sour cream, if desired.
Calories: Entire recipe is 3,815 calories. 1 cup serving = 212 calories per cup. Does not include cheese and sour cream.
Recipe Source: Janet G.
FULL RECIPE WITHOUT THE PICTURES —
TACO CHILI SOUP
1 lb. ground turkey or hamburger
1 large onion, chopped
2 (14 – 15 oz.) cans stewed tomatoes
2 (14 – 15 oz.) cans Mexican stewed tomatoes
2 (14 – 15 oz.) cans pinto beans
2 (14 – 15 oz.) cans chili beans
1 – 2 (14 – 15 oz.) cans corn
1 pkg. taco seasoning (4 T.)
1 pkg. Hidden Valley Ranch dressing mix
Brown ground turkey and onions. Put in crock pot.
Open and dump all the canned goods into the crock pot, including liquids.
(You can drain the juice of the tomatoes into the pot and then cut the tomatoes in smaller, bite-size pieces OR just dump the tomatoes into the crock pot and use scissors to cut the tomatoes into smaller pieces.)
Simmer until hot and serve.
Makes approximately 18 – 1 cup servings
Calories: Entire recipe is 3,815 calories. 1 cup serving = 212 calories per cup. Does not include cheese and sour cream.
Recipe Source: Janet G.
2 Comments
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No Meals on Wheels 
This was amazing. I’m not a fan of homemade chili usually and this one just looked great, so I needed to try it. I really loved this chili. It was so simple. I did cook it over night though, it blended so well together. I ended up having company over and they all had some of the chili. It was delicious. I will definitely have to cook it again and again.
So happy that you liked the chili. It is so easy to make so it will be one that I make over and over. In case you have leftovers – it does freeze very well. Happy Cooking – Cheryl