Mexican 'taco Soup Recipe

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Mexican 'Taco" Soup

Erin McGowen

By
@Sphynxle

'Taco Soup' is a favorite in my house, and a favorite of many of my guests! I found the recipe years ago in some clippings my late Granny had laying around. It included many things (garlic, cilantro, actual onions) that I wasn't a fan of, so I began to alter it to fit my needs. The recipe has evolved - I went from using chicken to using ground beef (or sometimes, I use both!), I added corn and used picante sauce instead of Rotel. Personally, I like the flavor better.

This recipe is very versatile - you can add almost anything to it. Beans, cilantro, chilies, whatever!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb
ground beef or chicken
4 c
chicken broth
2 c
water
2 can(s)
cream of chicken soup
1/4 c
picante (can substitute 1 can of rotel)
1 can(s)
corn
1 Tbsp
chili powder
1 Tbsp
cumin
1 Tbsp
onion powder (or use finely chopped onion)
salt and pepper
1 can(s)
black beans (optional)
green chili (optional)

Directions Step-By-Step

1
Add water and chicken broth to pot, boil.
2
Cook your ground beef until brown (or chicken if that's what you chose!)
3
Once water and broth are boiling and your meat is fully cooked, add in all ingredients and cook for 5-10 minutes until heated through.
4
Serve with sour cream, cheese, and tortilla chips!

About this Recipe

Course/Dish: Beef, Beef Soups, Cream Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy