Making soup in the crock pot is right up there with my favorite fall activities.

It was 80 degrees here yesterday.

Oh, fall in Northern Virginia.

Whomp whomp.

Nevermind that a couple of weeks ago we had delightfully chilly 50 and 60 degree weather, worthy of this delicious taco soup.

We had just come from Penzeys Spices with a new bottle of taco seasoning and decided to use it in a soup.  Here’s what we did:

Ingredients

+1 lb ground beef (I used 93/7.  You could also use ground turkey.  Or you could go vegetarian and skip the meat and add extra beans.)

+2 15-oz cans black beans, rinsed and drained

+1 14.5-oz can corn, rinsed and drained

+1-3 teaspoons taco seasoning  (We used the full three teaspoons.)

+1 15-oz can tomatoes with chilis

+1 15-oz can diced tomatoes

+2 cups chicken broth (More or less, depending on the size of your crock pot.)

Garnish

+Fritos or tortilla chips

+Sour cream

+Shredded Mexican or cheddar cheese

Directions

Brown the ground beef in a skillet.  While the ground beef cooks, add all of the other ingredients to the crock pot.  Once the ground beef is cooked through, drain any fat and add the beef to the crock pot.  Cook on high for four hours or low for eight hours.

When you’re ready to eat, top the soup with chips, sour cream, and cheese.  Enjoy.

This soup is flavorful and filling.  I love a good meal that makes me feel warm inside and fills me up, so I’m not reaching for a snack an hour after dinner.

I’ve tried other types of taco soup, but I found them much too spicy for me.  This soup is just right.  If you like it a little spicer, add another can of diced tomatoes with chilis or a can of salsa.

What do you think?  Do you like you’d like this soup?  Do you have another taco soup recipe you love?  Who else loves soups in the fall?

(Looking for more soup recipes?  Here’s my lasagna soup, potato soup, and black bean soup.)