What’s Cookin’ in the Parsonage?

A week ago I went to the mailbox and found a sweet card from a friend at church who is also a reader of my blog (always an encouragement to hear someone’s reading this!). She refreshed me by her sweet words and by the recipe she included. It was for a Taco Soup. She said that she likes to put the soup in the crock pot on Sunday morning before church so she can come home to the smell (and taste) of the delicious recipe after the service.

I LOVED that she shared her recipe with me. We love tacos and we love soups, so I’m excited about trying this one!

Taco Soup

Ingredients:
1 pound ground turkey, beef, or shredded chicken
1 small onion, diced
1 (15.5-ounce) can chili beans
1 (15.5-ounce) can pinto beans
1 (15.25-ounce) can whole kernel corn
1 (15-ounce) can ranch beans, undrained
1 (14.5-ounce) can petite diced tomatoes
1 (10-ounce) can diced tomatoes and green chilies
1 1/2 – 2 C water
1 (1 1/4-ounce) envelope taco seasoning mix
1 1/2 (1-ounce) envelope Ranch-style dressing mix

Preparation:
Brown meat and onion in a stockpot, stirring until it crumbles and is no longer pink; drain.

Place meat in crock pot. Rinse and drain pinto beans, corn. Stir in all other ingredients into crock pot; cook for 1 hour on high and then set to warm.

To serve, top each bowl with tortilla chips, Colby Jack cheese and a dollop of sour cream.

You could make up the soup on Saturday night and then put it in the crock pot before leaving for church. This would also be a great soup for having guests over after the Sunday evening service!

I pray you’re having a great day!