Taco Soup - Taco Meat (part 3)

This by far is one of the easiest soups I like to make for our family on a cold winter night. I like to pair taco soup and corn bread together. Yum! I'm wishing for winter as I type... (smile). Maybe next blog, I'll add cornbread to the menu... ahhhhh!

Taco Soup

2 c. to 1 lb of premade taco flavored meat
½ c. onion, chopped
2 c. water (opt’l for thinner soup)
32 oz (2 cans - 16 oz each) Mexican style stewed tomatoes
(OR 32 oz of diced tomatoes and can of green chilis – if allergic to garlic)
16 oz can of tomato sauce
(OR 16 oz of condensed tomatoes – if allergic to corn syrup or garlic)
32 oz (2 cans - 16 oz each) kidney beans

Cook onions in small pan of oil. When done, pour into a pot along with taco meat, water, Mexican style stewed tomatoes, tomato sauce and kidney beans.

Heat to boiling and simmer 10 minutes.

If not allergic, serve with tortilla chips, grated cheese and/or sour cream.

Note: I have found at different times that the condensed tomatoes overwhelm all the other flavors, so I go back to the original taco meat recipe and add another batch of spices from that recipe to enhance the taco flavor of the soup.