I have found that I am a huge fan of soups. Which is probably due to the fact that I can make a batch of soup at the beginning of the week and it usually will last for the rest of the week for lunches at work or for dinner a couple nights as well. Most of the soups I have tried have all been fairly simple ones, that involve throwing a bunch of ingredients into my crock pot and letting it do its thing overnight. This one has a little bit more than just throwing everything together, but it is also fairly simple.
I got this recipe from my friend Annie’s blog, Annie’s Cooking Lab (which you should all check out!) and made a simple modification the second time I made this. The first time I just kept it the same, but the second time I added 1 pound of ground turkey that I browned before hand and just placed it in with everything else. This step is completely optional if going for the vegetarian route, but I loved the addition to this already hearty soup. I also used one can of original Ro-Tel and one can of Mild and found that the combination was the just right amount of heat for me!
- 2 cans (10 oz. each) Ro-Tel
- 1 can black beans (15 oz.), rinsed and drained
- 1 can kidney beans (15 oz.), rinsed and drained
- 1 can corn (15 oz.), drained
- 1 onion, chopped
- 4 1/2 cups low-sodium vegetable or chicken broth
- 1 packet (1.25 oz.) taco seasoning
- 1 pound ground turkey
- Tortilla chips
- Sour cream
- Shredded cheese
- In a medium skillet, brown the ground turkey until fully cooked, drain and place in a crockpot.
- Add the Ro-Tel, black beans, kidney beans, corn, onion, broth and taco seasoning to a crockpot and stir to combine. Cook over high heat for 5 hours, or low heat for 8 hours.
- Serve with tortilla chips, sour cream and shredded cheese. Enjoy!