taco soup bowl
So the other day I stopped at the store after work to load up on Kleenex, (bad cold). I then decided to also get some canned carrots and beans for my puppies. I am in the can goods aisle and this lady comes racing in and ask me if I see Pinto Beans cause she needed them for her recipe. I said, yes, and got her some. Then I ask her what she was cooking and she told me and I said, yum that sounds good. So she had the recipe on her phone and then proceeded to help me gather all the ingredients..anyway this is the Story behind this recipe and I love that she was so kind.
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prep time
30 Min
cook time
45 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can petite diced tomatoes, not drained
- 1 bag frozen sweet corn, it called for a can of corn, however i like the frozen better.
- 1 can cream of chicken soup
- 10 oz cans green or red enchilada sauce
- 1 can chicken broth, or veggie
- 1 package taco seasoning
- 1 small chicken breast cut in small pieces, i fried mine in the skillet before adding it to the soup, but you can do whatever you like..
How To Make taco soup bowl
-
Step 1Mix everything together in a large pot, I used my cast iron Dutch oven ( my favorite Kitchen item), stir and let simmer for about 45 min.
-
Step 2It suggests that you serve it with Tortilla Chips, however I prefer to serve it in a bread bowl and to top it with sour cream..easy peasy and so so good for you(:
- 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
Culture:
Mexican
Category:
Bean Soups
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Method:
Stove Top
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