It getting chilly outside, so what better to serve than a big old pot of chili…or soup…or BOTH! I modified the popular taco soup recipe that has been floating around as long as I can remember.
- 1 1/2 lbs Ground Turkey or Beef, precooked (Precooked meat TIP)
- 2 Cans Diced Tomatoes, undrained
- 1 Packet Taco Seasoning
- 1/3 Cup Ranch Dressing
- 1/2 Medium Onion, chopped
- 1/2 Cup Red or Bell Pepper, chopped
- 1/2 Cup Corn
- 1-2 Cups Kale, stems removed, chopped
- (optional) 1 Can of Pinto, Kidney or Black Beans, drained
- (optional) Green Chiles or Diced Jalapeño if you like spice
Spray the inside of your crockpot and add the onions on the bottom. (Remember my TIP on precooking ground turkey for an occasion like this?) Then add half the meat, half the taco packet and one can of tomatoes. Give a quick stir and add peppers, corn, remaining taco seasoning, ranch dressing and tomatoes. Cook on low for about 4-6 hours. In the last hour of cooking, gently mix in the kale. Serve with rice or chips. Top with cheese, sour cream, guacamole.
This will come out somewhere in between a soup and a chili. The juice from the tomatoes will give it some broth. If you like more broth, you can always add extra broth to the pot while cooking.
Half my family ate it like a soup, and the other half preferred it drained, more like a chili, over tortilla chips. I told them the kale was spinach and no one complained or picked it out.