Patricia Allcorn Recipe

8 Can Taco Soup

By Patricia Allcorn pmallcorn


Recipe Rating:
Serves:
6-8
Prep Time:
Cook Time:

Patricia's Story

From highheelsandgrills.blogspot.com/...l
"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!"

Ingredients

1 can(s)
(15 oz) black beans, drained and rinsed
1 can(s)
(15 oz.) pinto beans, drained and rinsed
1 can(s)
(14.5 oz.) petite diced tomatoes, drained
1 can(s)
(15.25 oz.) can sweet corn, drained
1 can(s)
(12.5 oz.) white chicken breast, drained
1 can(s)
(10.75 oz.) cream of chicken soup
1 can(s)
(10 oz.) green enchilada sauce
1 can(s)
(14 oz.) chicken broth
1
packet taco seasoning

Directions Step-By-Step

1
Mix all ingredients together in a large pot.
2
Heat until warm, stirring occasionally.
3
Serve with tortilla chips.

About this Recipe


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12 Comments

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Kate Pape qtpiesmom
Friday at 1:31 AM
Just made this, and used cheddar cheese soup instead of cream of chicken. Drained everything except the diced tomatoes. Was wonderful.
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Tammy Rabe JTRABE
Jan 23, 2014
I have now made variations of this recipe several times. Some changes were made because I didn't have exactly the right ingredients on hand. My family's favorite way of making it is now with Rotel rather than plain diced tomatoes, with great northern beans rather than pinto beans, skip the enchilada sauce and use fajita seasoning rather than taco seasoning. It has just the right amount of spice and the fajita seasoning gives it a refreshing twist. I break up some tortilla chips and put a little sour cream on top. Super easy and delicious!
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Betty Domal bfdomal36
Jan 19, 2014
Jan 19, 2014 - I made this yesterday. Followed recipe except added 1/2 of a 16 oz. block of Velveeta cut into small pieces. After mixing I put it in the crock pot bowl and refrigerated over night, then cooked it in the crock pot Sunday morning. This was for a soup/chili potluck after the morning church service. My crock pot has a keep warm setting, so I kept it on that during the service. There was only a small amount left, and I got about six requests for the recipe. When I make it for family I will use Rotel with green chilies instead of plain diced tomatoes as we all like spicy. This is definitely a keeper.
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Teri Cross TKC123
Oct 3, 2013
I've made this several times and it's almost impossible to mess it up. Add extra of what you like! I always do it in the crockpot and use the rotel with jalepenos. Yummy!!!!
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Marian Walker LadyJ7
May 28, 2013
I've made this for my family several times and they love it! We've even tried it over some orzo pasta. It great!