Monday, March 1, 2010

Chicken Taco Soup

This soup recipe can be used with ground beef, turkey or in this case shredded chicken. It's great because you can add or substitute just about anything you have in your pantry including canned chicken if you are in a hurry.



4 chicken breasts cooked and shredded or 1 pound ground meat
2 cans corn
2 cans (16 oz) Black beans including water
2 cans (16 oz) Kidney, Pinto or Navy beans including water.(I use whatever I have in the pantry. My favorite is Navy or Pinto.)
2 (14 0z) cans tomato sauce or 2 quarts of you own canned tomatoes
1-2 cans diced tomatoes (If you don't like lots of tomatoes don't add as much.)
1 medium onion diced
2 packages (1.5 oz) taco seasoning (I use McCormick Mild Taco seasoning mix.)

Add all the ingredients except for the chicken in a pot and simmer for at least 30 minutes. About 5-10 minutes before serving add the shredded chicken. When making this soup with chicken you want to be careful not to over cook the chicken.

Before eating top your individual bowl with your favorite ingredients which may include: Sour Cream, Frito chips, shredded cheese, diced green onions, and olives. I always serve this soup as a self serve buffet. It's perfect for large groups.

note: If you don't want to use the water included in with the beans make sure to add at least 2 cups of water or chicken stalk to thin out the soup.

Taco Soup has been a family favorite of ours for years. My kids especially love using their Frito chips as a spoon to eat their soup. If you come up with some great substitutions I'd love to hear about them.

1 comment:

Melissa said...

mmmmm... that looks so good Amy. I am going to have to make this soon. :)