8 Can Taco Soup
I have a different recipe for taco soup that I've loved making for a while now, but it is seriously nothing compared to this. And my old recipe is twice as much work too! Weird. At less than 300 calories per cup, this stuff is awesome. You wouldn't think a cup would be very much, but I can barely finish it. It's so good! {Be sure to check out another awesome 8 Can Taco Soup recipe from Big Red Clifford!}
Ingredients:
· 1 (15 oz.) can black beans, drained and rinsed
· 1 (15 oz.) can pinto beans, drained and rinsed
· 1 (14.5 oz.) can petite diced tomatoes, drained
· 1 (15.25 oz.) can sweet corn, drained
· 1 (12.5 oz.) can white chicken breast, drained (I used rotisserie chicken)
· 1 (10.75 oz.) can cream of chicken soup
· 1 (10 oz.) can green enchilada sauce
· 1 (14 oz.) can chicken broth
· 1 packet taco seasoning
Directions:
1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.
My Taco Soup, I think I am still loving it best: I served this soup when I did Box Lunch Deliveries when I first started my business. Here is a pic of one of the lunches. Served with Southern Living's Brown Sugar Coffee Cake.
1 can black beans
1 can pinto beans
1 can red kidney beans
2 cans of stewed tomatoes
1 can Rotelle tomatoes
1 can corn
1 pkg. Ranch dressing, dry
1 pkg. Taco Seasoning mix
1 - 1 1/2 lb. lean ground beef
1 can of water
optional: chopped onions
optional: cumin seasoning
Brown ground beef with onions, drain any excess liquids
Add the seasonings and water
Add rest of ingredients, simmer for about 30 min. on low heat
Serve with a dollap of sour cream, grated cheddar cheese and tortilla chips.
