mexican 'taco" soup
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'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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yield
4 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For mexican 'taco" soup
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1 lbground beef or chicken
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4 cchicken broth
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2 cwater
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2 cancream of chicken soup
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1/4 cpicante (can substitute 1 can of rotel)
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1 cancorn
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1 Tbspchili powder
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1 Tbspcumin
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1 Tbsponion powder (or use finely chopped onion)
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salt and pepper
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1 canblack beans (optional)
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green chili (optional)
How To Make mexican 'taco" soup
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1Add water and chicken broth to pot, boil.
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2Cook your ground beef until brown (or chicken if that's what you chose!)
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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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4Serve with sour cream, cheese, and tortilla chips!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexican 'Taco" Soup:
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