Family Favorite Fall Soup

fall soup season

It’s officially the fall season. With the cooler temperatures outside, my family knows that it’s also soup season in our household. My go-to is a one-pan recipe known simply as Taco Soup. It’s versatile in that I can use dried, frozen or canned vegetables. I can also utilize low-sodium or organic products in this recipe as well. The most fun I have with this recipe is the spice level. I like a little bit of spice but not too much to the point that I can’t enjoy a spoonful of this hearty soup.

My husband and I joke with each other that I brought the spice into his life. When we dated, he told me he didn’t like to eat spicy foods. When I made him this soup, he became more daring and has even gone so far as to try Da Bomb hot sauce. This soup is sure to warm you up, but it’s only as hot as you want it to be.

Without further ado, here’s the recipe.  I hope you enjoy it!

taco soup ingredients

Taco Soup


  • 1 LB ground turkey
  • 1 packet taco seasoning
  • 1 can rotel
  • 1 can whole kernel corn
  • 1 can gabanza/chick peas
  • 1 can black beans (I used ½ cup of dry beans and used the quick soak method)
  • 1 can red kidney beans (I used ½ cup of dry beans and used the quick soak method)
  • 1 jalapeño sliced (optional)
  • 1 TBSP Cholula sauce (optional)
  • 5 cups of water


  • Chips (blue corn or any corn based chip will work)
  • Avocado (optional)
  • Shredded cheese
  • Greek yogurt or sour cream


In a Dutch oven, start cooking the ground turkey over medium heat. Break it up into bite-size chunks as it turns brown. When all of the turkey is cooked thoroughly, carefully drain the excess moisture from the pan.  

Next, add in the taco seasoning until all of the meat is well coated. Dump in the can of Rotel and jalapeno and gently fold. Be careful to not break the meat up too much. Cook for one minute. Drain and rinse off the black and red kidney beans before dumping into the soup. Stir in Cholula sauce and 5 cups of water. Let soup come to a boil for 8 minutes.

Stir and turn off heat. Cover for 20 minutes. Stir and serve with your favorite garnishments.

*This recipe tastes even better the next day. Store remaining soup in glass tupperware in the fridge for up to five days.

Angela Martin
Originally from Minden, LA, Angela and her spouse, Cameron, moved to Baton Rouge to start their careers and family. When they aren’t working, you might catch them playing at the park or checking out library books with their son, David. Angela is mostly introverted and a deep thinker. She enjoys self-improvement books as well as romance and underdog stories. When she isn’t keeping to herself, she enjoys laughing with loved ones, making memories and developing authentic deep relationships. She hopes to connect more with her community.


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