Tin Can Taco Soup

Author Amber Brady

Yields (1 cup) servings

Ingredients

15.5 oz can beans, (can be any kind; I like pinto, red, or black)
14.25 oz can corn
14.5 oz can petite diced tomatoes
8 oz can tomato sauce
1.25 oz packet taco seasoning
½ lb ground turkey
1 Tbsp minced dried onion
Cheese, Sour Cream, & other favorite fixings

Instructions

Brown turkey in a skillet with dried onion.
Pour all cans WITH LIQUID (do NOT drain cans!) into a crock pot. Add cooked turkey & taco seasoning.
Cook on low for 3 hours or high for 1 hour.
Top with cheese, sour cream, cilantro, tortilla strips, or make a cheese quesadilla to dip in it. Enjoy!

Notes

*IMPORTANT: Do NOT drain any liquid from your cans. You need it for the liquid part of the soup. The only exception is if you use black beans, you will need to rinse them & then add water to replace the liquid. You are literally dumping cans into a pot. That is why it is called tin can taco soup.

Nutrition