Taco Soup!
Perfect for the cold weather we are having right now…not that it compares to the snow storms experienced in Texas and other states. But still, everyone needs a good recipe for a delicious warm soup, right?
This is another Brentwood recipe, one that we tasted at a potluck more than once and got the recipe to make it ourselves at home whenever we craved it. It’s got everything to make it hearty and filling yet it’s not too heavy. A perfect balance of flavor and healthy ingredients.
I like my taco soup with all the fixings…sour cream, cheese, green onions, chopped onions, tortilla chips…but it’s also delicious as is.
Hope you try this ELB version, stay warm and safe my friends!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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Ingredients:
1/4 cup canned Pinto beans, drained
1/4 cup canned kidney beans, drained
1/4 cup canned corn, drained
1 cup canned diced tomatoes, with liquid
1 tablespoon canned green chili
1 tablespoon taco mix powder
1 tablespoon ranch mix powder
4 oz can chicken meat, drained
1 cup water
1 1/2 teaspoons cornstarch
2 ELB cups water for the base
*Sour cream, grated cheese, chopped green onions, tortilla chips, to serve
Procedure:
1. In the big ELB bowl, place pinto beans,
2. Kidney beans,
3. Corn,
4. Tomatoes,
5. Green chili,
6. Taco powder
7. Ranch powder,
8. Water,
9. Chicken,
10. Water,
11. Cornstarch,
12. Mix everything together. Place in the ELB base. Add 2 ELB cups of water to the base. Cover and let steam until it shuts off, about 40 minutes.
13. Carefully open the ELB, and stir the soup. Taste and adjust seasoning to taste.
14. Serve hot with all the fixings! Enjoy!
wow- this looks delicious! I love trying new soup recipes when it’s cold outside. This will definitely be at the top of my list. 🙂 🙂
Let me know how it goes! I hope you’ll like it! Thank you for visiting my site!
It seems a shame to waste the rest of the cans of ingredients. Do you think it’s possible to pre-mix the ingredients and freeze them in ready-to-cook batches?
Hello Bonnie! Great question! No you do not want to waste anything. It is perfectly okay to freeze the ingredients separately (pre measured to make it easier), or together (leaving the water out to add before cooking). I do encourage preparing in advance and freezing if you have freezer space. Just transfer to the refrigerator the night befire you’ll need them to thaw or add more water to your base for extra cooking time. Happy weekend!!