The Absolute Best Taco Soup in the History of Ever

Hey guys. Now that I'm jobless, I have plenty of time to cook and clean and oh gosh, someone please hire me.

Ahem.

So, I made this recipe yesterday, and it was just as freaking amazing as always. If I had to choose this soup or my husband, something tells me he wouldn't be too thrilled with my answer (but since he's tasted it, he would understand). Then I realized- I can't keep it to myself. That would be unforgivably selfish. So here it is.

It's a hybrid of 3 different Taco Soup recipes that I found. I mixed them together myself. Go me.

(there are like a million ingredients, but it makes a ton of soup.)

(and it is super simple to make)

(don't drain the cans)

The Absolute Best Taco Soup in the History of Ever.

What you need:

* 1-2 lbs Ground Beef
* 1 Onion, diced
* 1 Can stewed tomatoes
* 1-2 Can(s) diced tomatoes
* 1 Can diced tomatoes with green chilies
* 1 Can kidney beans
* 1 Can black eyed peas
* 1 Can pinto beans
* 2 Cans white corn (I used yellow)
* 1 lb Velveeta cheese, cut into small chunks
* 1 Package taco seasoning
* Chili powder to taste

(If you are short an ingredient or 2, don't sweat it. But the more you add, the more people you can feed)

1. Brown the ground beef in saucepan, with diced onion, over Medium heat. Drain.
2. Pour ground beef, diced onions, cheese, taco seasoning, and all of the cans (Un-drained!) into a large pot, also over Medium heat.
3. Do not drain cans.
4. Heat for 40 minutes to 1 hour (or until cheese is completely melted). You can speed this up by pre-melting the cheese, but you will still want to let it simmer for a while.
5. Add Chili powder to taste.
6. Serve over a handful of broken tortilla chips.

Makes 10-12 servings.

Leftovers may thicken in the fridge. Simply add a little water before reheating in the microwave.

I like to freeze half of it, for a week when I don't feel like cooking.

Enjoy!


(No, really. I would eat this soup every single day if I could.)


-Helena