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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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
1. In the big ELB bowl, place pinto beans,
2. Kidney beans,
5. Green chili,
6. Taco powder
7. Ranch powder,
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!