Taco Soup (meatless)

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I believe every good recipe has a story. This one has to be the fact that I asked my mother-in-law for the same thing about 5 times before I got it down.

I am notorious for not saving things; family addresses, important dates, my shopping list, and recipes. I think by now everyone in my family is used to this, so when I ask them for their address for the millionth time, they simply hand it over along with a directory for the rest of the family.

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I would have to scroll back on a few years worth on messenger conversations with my MIL (mother-in-law) to see when this was first given to me. I should do that with some of my free time to see if I actually still follow all of her steps since the husband and I simply go by memory now.

This is a go to cold killer at our house. With the first sign of a sneeze and running nose, we go out to the store, pick up some Dayquil, Tylenol, and my MILS taco soup ingredients. I even pass it off to friends as I swear by this stuff.

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It’s also yummy enough to have during cold season, or to feed a large group on a budget.

I wish I had more pictures to give everyone, except hubby forgot I was writing a blog, and wanted to feed my running nose self as soon as possible without taking photos. You know like normal people.

Let me know in the comments below what your go to recipe is when your family gets a cold.

Cheers!

Ingredients:

3 cans of black beans (can be substituted for white of red if you prefer. We do 1 of each)

1 can diced green chillis

1 whole onion chopped

1 can diced tomato

1 can of corn

1 packet taco seasoning

1 packet of ranch dressing mix

 

Stove Top Instructions:

  1. Place all contents into a big pot with 4-5 cans of water, based off your preference of consistency and bring to a boil.
  2. Reduce heat and let simmer on low for at least 45 mins
  3. Top with favorite cheese (optional)
  4. Enjoy

 

 

Slow Cooker Instructions:

  1. Place all contents into a slow cooker with 4-5 cans of water, based off your preference of consistency.
  2. Turn slow cooker on low and cook for 4-6 hours
  3. Top with favorite cheese (optional)
  4. Enjoy!
 Edit to add some tips from my MIL.
*Nuke the chopped onion first. Spread them all out on a plate, cover with plastic wrap, and microwave on high heat for 6-8 minutes, until they are soft and translucent. The onions will sweat out liquid that will collect on the plate. Dump the onions and their liquid into the pot of soup. Cook until everything is heated throughout, and serve.

You can also find me pouring here.

6 Comments

  1. I love it! I’ll have to try this recipe, especially since it’s vegetarian! Aren’t slow cookers awesome? Just throw in a bunch of ingredients, go out for the day and get things done, then come home to a piping hot meal.

    • admin

      I love my slow cooker. My husband is always nervous leaving things on when we aren’t home, but during the colder months, I start dinner in the morning, do my daily routine, and it is ready to eat by the time he gets home from work! plus I’m able to get some extra me time since I don’t have to cook in the afternoon. Hope you enjoy this version!

  2. I love Taco Soup, especially in the winter months when it’s cold and chilly. I also love to change up my traditional recipe. I’ve never tried Taco Soup with a Ranch Seasoning packet. Sounds interesting. But I’m going to try it! Thanks for a great recipe. 🙂

    • admin

      My MIL just told me the original recipe was from weight watchers. I’m sure the amount of cheese I put in it now does not keep it healthy lol. But you hardly taste the ranch, it goes so well with the other seasoning and ingredients. Hope you like this one.

    • admin

      Me too! They are just so delicious and convenient. Hope you enjoy added this to your list of go to meals!

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