Taco Soup

Seriously, this soup is SO GOOD.  It totally satisfies the TACO lover and the SOUP lover in me!
It also reminds me of chili, so it’s got all that goin’ on! 
In the past week, I’ve heard Morgan mention this soup to 3 different people so you know it’s gotta be GOOD!  Try it!  You won’t be disappointed.  And everyone in your family will love it, too!
Like all soups, this one gets even better the next day so be sure to make plenty.   
Taco Soup
Adapted from Our Best Bites
1 lb. ground turkey
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water or stock, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de gallo (a must!), shredded cheese, crushed tortilla chips, diced avocado, etc.
Heat a large soup pot over medium. When ready, brown the meat with the onion and garlic. When almost brown, add the taco seasoning and 1 c. liquid. Add the remaining ingredients, including the remaining 2 c. liquid, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings or warm corn tortillas. Makes 10-12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.