The name says “Soup,” but this recipe is so much more. It is very fulfilling and satisfying for both lunch and supper. It is definitely an extra easy fix for those busy days and cold nights, but it can also be used and served in different ways:
- Serve with cornbread, crackers, etc.
- Serve with tortilla chips, salsa, sour cream and guacamole as a new version of the old nachos.
- Drain it in the serving spoon well and add the mix to a soft tortilla or a crunchy taco shell with extra shredded cheese and all your other favorite toppings.
- Serve over a bed of Spanish rice.
One of the best things about this recipe is that you can make it in large batches and freeze or home can it for later use.
3 medium Onions – diced
2 Sweet Peppers – diced
2-3 Tbsp. Olive Oil
3 pounds Ground Meat (beef, chicken, turkey, etc.)
2 pounds Velveeta – cubed
4 cans Corn – undrained
4 cans Kidney Beans – undrained
2 cans Tomatoes with Green Chilies – undrained
4 cans Stewed Tomatoes – undrained
1 – 2 Jalapenos – seeded, deveined, and diced (optional)
7 Tbsp. MYO Taco Seasoning Mix (OR 3 envelopes Taco Seasoning)
In large skillet, sweat onions and peppers in olive oil.
Add ground meat to skillet. Cook until no longer pink; drain well.
Add all ingredients to large pot; stir well. Cook on medium-low heat, stirring often to prevent sticking, about 30 minutes to 1 hour, or until it thickens and everything cooks through thoroughly. **For a slow cooker or tabletop roaster, follow other cook times listed below.
Let soup cool completely. Stirring often, ladle soup into freezer containers (I do not recommend bags for this recipe). Freeze.
Take out and completely thaw desired number of containers. Slowly reheat as desired, stirring often.
**NOTE: Other cook times
Low – 4 – 5 Hours
High –2 – 3Hours
350 Degrees – 2 – 4Hours
450 Degrees – 1 – 2 Hours
How to Preserve
There are two methods you can use to preserve this soup for extremely easy future use – freeze or home can.
To freeze this soup, let recipe cool completely.
Place desired amount in freezer container (I do not like using zip top bags for this recipe) leaving room for expansion as it freezes.
Store in freezer until ready to use (up to 6 months).
To use, remove container from freezer and let thaw completely.
Slowly heat contents in a saucepot on the stove, stirring often to prevent sticking, or in a microwavable dish to desired temperature.
NOTE: These are general instructions. Click the link for more information on How to Start Canning at Home.
Prepare canner, hot jars, seals and rings as usual.
Pack hot soup in hot jars and clean rim and threads.
Place and adjust seals and rings.
Place jars in PRESSURE canner.
Process jars in Pressure canner 30 minutes.
Remove from Pressure canner and let sit covered and undisturbed for 24 hours.
Store in a cool, dry environment away from direct sunlight.