My wife loves Spanish/Mexican food. I’m not very experienced in cooking it. Not that I don’t like it, because I do, but it’s never really come across my stove top other than the real basics. So when I found a recipe to make what looked like a tasty Mexican style soup, I was all over it. I say “style” because I don’t recall any Spanish person in my life using this recipe as a stew, soup or even taco filling! But… it ended up quite tasty and I’m dubbing it a total success! So here’s my first Mexican style dish:
- 1-2 lbs ground turkey, browned
- 2 cans whole corn
- 1 can diced tomatoes
- 2 cans pinto beans, drained and rinsed
- 2 cans kidney beans, drained and rinsed
- 1 packet taco seasoning
- 1 packet ranch dressing seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Water (if cans of corn and tomatoes don’t provide enough for a broth)
- Toss everything in your slow cooker.
- Set the temperature level to high.
- Set the timer for: 4 hours for a non-spicy but flavorful soup, 5 hours for a mildly spicy soup, 6 or more hours depending on your tastes
- You know the drill by now…
- Come back after 6 hours and serve with shredded cheese and a dollop of sour cream on top with a side of tortilla chips.