It’s Finally Friday: Fantastic Soup and Chili Recipes for Fall!

It’s hard to believe that fall is just around the corner (next Tuesday)! It’s the perfect weather for sweaters, roasting marshmallows over the fire pit and eating pot after pot of soup and chili! Tonight at my house we’re getting a head-start on soup and chili season with Mexican Taco Soup, a family favorite! You’ve gotta try one of these fantastic fall recipes this weekend. They’re easy to make and delicious!

And last but not least, Mexican Taco Soup (adapted from a recipe in the Whole Foods store flyer).


Mexican Taco Soup

  • 1/2 lb lean ground beef or turkey
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp taco seasoning
  • 2 cups organic chicken or beef broth
  • 1 15-oz can black beans
  • 1 15-oz can kidney beans
  • 1 14.5-oz can diced tomatoes
  • 1 cup salsa

Brown meat in a large pot over medium heat. Drain and set aside. In the same pot, sauté onion, peppers, and garlic along with taco seasoning. Add meat back to pot along with remaining ingredients and simmer, covered, stirring occasionally for 10-15 minutes. Serves 4.

Happy Eating!!


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