Taco Soup

I was hoping to blog about another treat since I’ve only posted one recipe, but Ryan requested my lemon bars for this week, and I didn’t think posting two lemon recipes in a row would be all that fun. So, instead you get a Taco Soup recipe!

I acquired this recipe while visiting my wifey Crystal in Huron, SD in April. Crystal’s been a fantastic friend of mine since 2006 when we were both School Age Leaders at the YMCA. Crystal is a crazy, hyper, God-loving gal, who is one of the most down to earth people I’ll ever meet. She is somebody who thinks about others before thinking about herself, and almost always boasts a huge grin on her face that will brighten anybody’s day. I’m sure wifey’s blushing, so I’ll stop writing about her now!

Unplanned patriotic wifeys










Where was I? Oh, yeah! Taco soup! I made this soup to bring to work this week so I don’t have to eat sandwiches. There are only so many sandwiches this girl can eat before contemplating eating paper for lunch. The soup is hearty, filling, and full of flavor. It’s also super easy to make! Basically, if you’re good at opening cans and dumping the contents into pot or crock pot, you’ll breeze through the prep for this recipe. There’s really no way to screw it up. If you do manage to screw it up, I recommend enrolling in 7th grade Home Economics class to learn about how to properly cook!

Taco Soup:

4 chicken breasts, or 1 lb hamburger

1 28 oz can baked beans

1 can of diced tomatoes

1 small can of tomato sauce

1 can kidney beans, undrained

1 can black beans, undrained

1 pkg. taco mix

If using hamburger, brown meat, drain, and put in large pot. Add taco mix and water until thickened. Add all other ingredients and cook 15-20 minutes.

If using chicken breast, place frozen chicken breast in crock pot. Sprinkle taco powder over chicken. Add all other ingredients and cook on low for 6 hours. When done, shred chicken and stir into soup.

*Serve with cheese, olives, jalapenos, sour cream, Fritos, Doritos,etc.