mexican 'taco" soup
'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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prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound ground beef or chicken
- 4 cups chicken broth
- 2 cups water
- 2 cans cream of chicken soup
- 1/4 cup picante (can substitute 1 can of rotel)
- 1 can corn
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon onion powder (or use finely chopped onion)
- - salt and pepper
- 1 can black beans (optional)
- - green chili (optional)
How To Make mexican 'taco" soup
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Step 1Add water and chicken broth to pot, boil.
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Step 2Cook your ground beef until brown (or chicken if that's what you chose!)
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Step 3Once water and broth are boiling and your meat is fully cooked, add in all ingredients and cook for 5-10 minutes until heated through.
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Step 4Serve with sour cream, cheese, and tortilla chips!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Beef Soups
Category:
Cream Soups
Culture:
Mexican
Tag:
#Quick & Easy
Ingredient:
Beef
Method:
Stove Top
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