Hearty Taco Soup

1 lb. lean ground turkey or ground beef, browned
1 env. taco seasoning mix
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) Italian-style diced tomatoes
1-1/2 tomato cans of water
1 can (15 oz.) ranch-style beans with jalapenos, undrained
1 can (8 oz.) whole kernel corn, undrained
2 sm. carrots, peeled and diced
1 md. onion, chopped
2 cloves garlic, chopped
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. ground oregano
Salt, to taste
1 dash Worcestershire sauce
1/3 cup small pasta shells, uncooked
Grated cheddar or jack cheese, for garnish

Directions:

In a large pot, brown meat, adding a slight amount of oil to turkey if needed. Drain fat. Add seasoning mix, broth, tomatoes, water, beans, corn, carrots, onion, garlic, chili powder, cayenne, oregano, salt and Worchestershire sauce. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Turn off heat and let stand 5 minutes while setting table. Add more water to broth to adjust consistency, if desired. Garnish with cheese.

User Reviews:

This was a really good soup with a kick!

submitted by chick1110 on November 01, 2003

This is a terrific recipe! Only changes I made were to use 15 oz. of corn, substituted cumin for chili powder and used 1 cup pasta shells. It was a great hit at the office.

Submitted by Ginger Himrod on December 05, 2000

Good soup. I thought it was missing something though. If I had to make it over again, I would probably add either more tomatoes, or I would substitute V8/tomato juice for the water. It was still good enough to get a 3-star rating from me!

Submitted by Ryan Snyder on December 02, 1999

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