At my house, it seems like it’s Taco Tuesday every day. Even when it’s not Tuesday!
That’s because my oldest daughter loves tacos. Actually, I’m not even sure that “love” fully encompasses it. She’s obsessed.
I don’t even ask her what she wants for dinner anymore, because I always know the answer. And who can blame her? Tacos are amazing. I love them, too.
But, you know, I like to mix it up on occasion. And now, with the weather starting to cool off, we’re venturing into soup season. (Insert Seinfeld joke here)
There’s something about cooler weather that really puts me in the mood for soup — but like I said, my kid always wants tacos. That’s where this recipe for taco soup comes in. It’s the perfect compromise for both of us.
This soup boasts all of the bold Tex Mex flavors you’d expect, plus it’s super filling. This is definitely a full meal in a bowl, not a wimpy appetizer soup.
My favorite part about this recipe, though? It only requires a single pot, making clean-up a breeze. I mean, who on earth wants to wash several pots and pans?
You likely already have most of these ingredients in your kitchen right now. Plus, it’s wildly easy to customize, so feel free to add any other ingredients you love — or skip the ones you don’t.
Optionally, you can add fresh cilantro, scallions, shredded cheese, a dollop of sour cream, jalapeno slices, or even tortilla chips on top.