Spicy Taco Soup

Okay, confession time. Sometimes, I’ll say something and the person I’m talking to gives me that look that says “What???“. Actually, that happens to me a lot. It usually happens when I use words like rubberneckin’ and hankerin’. These are words that are just part of my vocabulary. I grew up hearing them used, and naturally I adopted them into use. But some people, like Cody, have never heard rubberneckin’ and hankerin’ before, so I get “the look” when I use them. “What???” Yeah. Does this ever happen to you?

If you don’t know, here’s what they mean. I’ve had to explain these two words in particular quite a few times. Rubbernecking is when you’re actively turning your head to stare at something that’s totally not your business. Used in a sentence: “I saw an ambulance at the scene of an accident and I was rubbernecking to see what happened.” Next, is hankering. Hankering is like a craving; a strong desire to do something. “I have a hankering for Taco Soup.”

Have you ever heard these? I remember the first time I used “hankerin'” in a conversation with Cody, and he laughed so hard about it.


Anyway. A couple days ago, I had a serious hankerin’ for some Taco Soup. Sure, it was the hottest day of the season so far, and typically this soup is great for warming you right up, but when you have a hankerin’, you have a hankerin’.Β 

So, I made the soup. We brought it over to my brother- and sister-in-law’s house to share, and it was so. good. There were plenty of leftovers, too. Bonus! It’s easy peasy. Here’s how it’s made:

FullSizeRender 7



1lb. ground beef or turkey
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
1 can diced tomatoes
1 can Rotel tomatoes with chiles
1 can tomato sauce
1 can corn
1 can black beans
1 packet of taco seasoning
2 pinches of red pepper flakes
1 cup beef broth (adjust more/less to preference)
cheddar cheese, tortilla chips, and sour cream for topping


  1. Defrost and brown your ground beef in a large pot.
  2. Add the diced bell peppers, onions, and can of diced tomatoes, then cook on medium heat until the peppers are soft, about 3 minutes.
  3. Add the Rotel tomatoes, tomato sauce, corn, and black beans. Mix in the taco seasoning packet and red pepper flakes.
  4. Pour the beef broth into the pot, then cover and simmer on medium/low heat for 10 minutes. Adjust the amount of beef broth to reach your desired consistency. I prefer less broth, so 1 cup is on the low side.
  5. Dish into bowls and top with tortilla chips, cheese, and sour cream. Enjoy!




2 thoughts on “Spicy Taco Soup

    1. Hi April! Thanks for asking. I don’t have the exact nutritional content for my recipe, but I did find a comparable recipe with nutritional facts online. The ingredients and amounts are almost the same, but my recipe has more fresh vegetables (which never hurts!)

      Nutrition Facts
      Serving Size 1 cup

      Amount Per Serving
      Calories from Fat 48 Total Calories 197

      % Daily Values*
      Total Fat 5.32g 8%
      Saturated Fat 1.685g 8%
      Polyunsaturated Fat 0.552g
      Monounsaturated Fat 1.587g
      Cholesterol 41mg 14%
      Sodium 389mg 16%
      Potassium 552mg
      Total Carbohydrate 20.07g 7%
      Dietary Fiber 4.8g 19%
      Sugars 3.14g
      Protein 18.52g

      Vitamin A 5% Vitamin C 45%
      Calcium 7% Iron 24%


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