Tuesday, January 1, 2013

Taco Soup

I have been severely slacking in the blogging department. Which is a shame because I have tried some fabulous recipes here lately that I totally forgot to take pictures of. Hopefully, the following masterpiece will make up for my absence. I teach a cooking class for adults with severe mental disorders and this has, by far, been their favorite recipe. It's perfect for a cold night, which here in Oklahoma we're starting to have a lot of, and it's incredibly filling and actually pretty healthy! Oh and hello, it's ridiculously easy. Almost too easy. Say hello to your new favorite weeknight dinner!

Taco Soup
(Recipe from High Heels & Grills)

1 can black beans, drained
1 can pinto beans, drained
1 can diced tomatoes, drained
1 can whole sweet corn, drained
1 can chicken breast, drained (the larger size can)
1 can cream of chicken soup
1 can green enchilada sauce (in the Hispanic foods section)
1 can chicken broth
1 packet taco seasoning
Shredded cheese, optional
Sour cream, optional
Tortilla chips, optional

1. Combine all canned ingredients and taco seasoning in a large pot.
2. Heat on high until soup just starts to boil, stirring frequently.
3. Garnish with cheese (I use taco, fiesta, or Mexican blend) and sour cream.
4. Serve with Tortilla chips.

I would say this yields enough for 5-6 people
Alison Krauss & Robert Plant - "Killing the Blues"
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Avett Brothers - "Down With the Shine"

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