Erika's Famous Taco Soup

Sometimes you just gotta call it what it is: Famous. I can't even count how many people I've shared my taco soup recipe with - you might even call it the sisterhood of the traveling recipe. Friends, cousins, aunts, coworkers, nanny families (I'm looking at you, Autumn), random strangers (seriously, it was one of the email recipe chains) and more. It's certainly made the rounds and without fail, it satisfies.

This time of year, you'll find this on our dinner table about once a week. It's incredibly easy. It's quick, which is ideal after a long day of work. It's healthy. And most importantly, IT TASTES AMAZING. So the next time you find yourself looking for a crowd pleaser, this is the recipe for you. 

Ingredients
1 lb of ground turkey (or beef if you'd prefer)
1 can of corn
1 can of red kidney beans
1 can of black beans
1 can of diced tomatoes (I usually get petite diced, sometimes with jalapenos)
1 packet of taco seasoning (I used reduced sodium)
Water (1/2-full can or so - just for what consistency you want)
Sour cream (I use fat free because it's mostly about the creaminess)
Cheese (picture doesn't show cheese because we didn't have any)
Tortilla chips
Corona

Directions
Brown meat in pan - add taco seasoning and a little water when it's almost all brown. Meanwhile*, in a large pot, combine all cans - corn, both beans and tomatoes - don't strain, add juices too (it contributes to the delicious flavor). Heat until boiling. Add cooked and seasoned turkey. Add water to taste - depends on how soupy you want it. I usually add 1/2 cup or so. Serve, topped with cheese and sour cream, plus tortilla chips for scooping soup and a Corona on the side.

Note: You can add onions, jalepenos, green peppers or other pepper-like ingredients if you'd like too.

*If you have a large pan or pot, you can just brown the meat, add seasoning and then add the cans of veggies/beans. That's what I normally do, but at one point, I didn't have a pan large enough for the volume of soup the recipe makes.