Taco Soup

We have a crazy amount of love for rotel in our house so anything that uses the spicy canned tomatoes is a winner around here.  Here is our recipe for taco soup, a winter time favorite in our house.  

1 can black beans

1 can rotel

1 can cheddar cheese

1 can mexicorn

1 can tomato paste

1 pkg taco seasoning

1 lb ground turkey

Cook the turkey in the frying pan and then mix all ingredients into a crock pot.  It is ready to eat as soon as it's warm, but we love to let it sit in the crock pot all day, making the house smell yummy, and letting those flavors blend a little more. 

We like to top it with tortilla chips, sour cream, shredded cheese, and taco sauce after dishing it into bowls.  The chips with a hint of lime are good, as are the flavored tortilla strips, but plain tortilla chips are good too (for those that can't handle the heat). 

This recipe serves 4 with pretty good size servings.  We will make it into 2 very filling meals for the two of us.  I've also made a double batch and divided it up into several bowls to be frozen.  Nothing easier than pulling it out of the freezer and popping it into the crock pot before leaving for work. 

There are versions of this recipe all over the internet, so if you don't like this one you can easily find another one to try. 

Shelly has renamed this "taco chili" because it is so chunky and thick, and I do agree that is probably a better title.  If you prefer yours to be more soup like leave out the tomato paste, or substitute it with tomato sauce.