Sometimes, when it's raining and there is a hurricane blowing in, all you need is your mom's soup. I love my mother's cooking (who doesn't?) and we joke around with her about the fact that she never makes her dishes the same way twice. Her taco soup however, is an awesome exception. It tastes just perfectly spicy and tex-mex every time. She also doesn't measure; everything just gets tossed in. Here's the recipe-and my suggestion is to add a few toss-ins of your own too.
1 packet of your favorite taco seasoning
a handful of red potatoes
white or brown rice
1 lb bag of pinto beans
1. Place your rinsed pinto beans in the crockpot, covering them with water and cook on low overnight.
2. 2-4 hours before serving, wash and chop potatoes into small chunks, toss into beans.
3. Brown turkey, add taco seasoning, then add this into the beans and potatoes.
4. Cook 1-2 bags of instant rice, or 2 cups of regular rice, and add to soup.
4. Serve hot and spicy!
Notes: My mom also always makes cornbread to go with her soup. I love it just the way it is, but she likes to add in chopped tomatoes, corn, and onions too before serving. I also like to top mine with grated cheese of any kind. This soup freezes really well too, it makes great leftovers.