For the past two days, newscasters have been talking about rainy and windy days are in the forcast. With the weather changing, it’s time to start thinking about hearty foods for your family. There is absolutely nothing better than a hearty bowl of soup.  I especially love making soups in the fall and on cold winter days. This makes enough for leftovers and perfect for freezing.

Today we are making a Fiesta Taco Soup. It can be made in under 30 minutes with a prep time of 20 minutes. Great dish your whole family will enjoy. *Note: For those that prefer less spicy foods, you can omit the green chiles.

Fiesta Taco Soup

Ingredients:

2 pounds ground beef or turkey

1 medium yellow onion, diced

2 cans kidney beans, undrained

1 can pinto beans, undrained

4 can stewed tomatoes

2 can corn, undrained

1 can diced green chiles (can be omited for those who want a less spicy soup)

1 packet Taco seasoning

1 packet Ranch Dip mix

Cilantro

Directions:

 In a stock pot, brown ground beef or turkey and diced onion. Add remaining ingredients except Cilantro. Cook over medium-high heat for 30 minutes. Garnish with Cilantro. Serve.

I generally like to serve this dish with Mexican Cornbread. (Recipe to post later.)