Wednesday, January 26, 2011

Super Quick Taco Soup

I'm almost embarrassed to call this recipe Taco Soup. It's not at all spicy, and it doesn't call for taco seasoning or salsa. But the woman who gave me the recipe years ago titled it Taco Soup, and Taco Soup it shall remain.

I had a crazy day today and definitely didn't have a lot of time to prepare dinner. I had been out running errands in a snow storm that got progressively worse as the hours wore on, and by the time I headed home, I was more than a little concerned about making it up the road to the top of the ridge where we live. As expected, my van, with its "all-season" tires, started spinning and sliding as soon as I headed up the hill. But my knight in shining armor (or should I say dirty pickup truck?) came to my rescue and towed me up the hill. Thank goodness Fred was home to save me or I might still be waiting for AAA!

Anyway, I needed something quick and warm and yummy for dinner, so I pulled out this old standby recipe. It's ready in about 10-15 minutes, just the amount of time it takes to brown the sausage. Serve it up with a salad and you've got a great meal.

9" x 12" painting

This sketch came about because, well, I just felt like having some fun. I've had a week full of running around to appointments, rushing from one thing to another, trying to get more done every day than is humanly possible. And as I was making dinner tonight I just thought, "I haven't had any fun lately!" and figured it wouldn't kill me to just stop (after dinner), get out my sketchbook, and escape for a little while. I scribbled the lines in quickly and tried not to fuss over it. I played!

On my agenda for tomorrow ... order a set of chunky, hunky, really macho snow tires for my van. I don't think winter is going away anytime soon.

 Taco Soup
½ pound turkey sausage
32 oz chicken broth
15 oz can black beans, drained
11 oz can Mexican style corn
Salt, to taste
8 oz sharp cheddar, about 1 ½ cup
Tortilla chips

Brown sausage, drain, and set aside.
Heat chicken broth, black beans, and corn together.
Add sausage and heat through. Add salt to taste.

Break tortilla chips into each bowl. Ladle soup over.
Sprinkle cheese on top.

Makes 4 large servings.

Recipe Notes:
- If your chicken broth contains salt, you may not need any additional salt in the soup.
- This simple soup is great as is, but you can also jazz it up in any number of ways. Add a can of stewed tomatoes, or some salsa. For extra kick, add canned green chiles or jalapenos.
- Don't skip the tortillas in each bowl. They give the soup a lot of flavor and thicken it somewhat.
- Pork sausage may be used in place of the turkey sausage. I like to use sweet Italian sausage.


  1. Leslie, I printed off your receipe of the Taco Soup. Sounds delicious. I love that kind of soup. I have several that I make. Thank you so much. Betty

  2. We had this for supper tonight and it tasted great! All 3 of us liked it and it was easy. I couldn't find any Mexican corn at Walmart, even with help, but frozen corn worked for us. And I added diced tomatoes.
    Thank you for sharing! The painting is amazing too. Merry

  3. Merry,
    I found the "Mexicorn" at Giant Eagle in Washington, but couldn't find it anywhere in Waynesburg. It has diced red sweet peppers and green chiles in it. So, if you have to use regular corn, you can throw in some peppers and green chiles and it would give it a similar flavor.

  4. My children would love this recipe!
    I love your ilustration. We have another snow day here today.

  5. I think it's time for the Leslie Fehling Family Cookbook - beautifully illustrated of course! When I make "Leslie's Salad" (iceberg, romaine, lots of celery, mandarin oranges, candied almonds) everyone loves it. Not sure what the real name is. :) Hope to see you soon. Beth Goodwin


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