Taco Soup
Yield: 10 servings
Cooking Method:
Stove Top
A delicious warm bowl of soup that can feed you for days. Make it spicy or mild. If you have a very tall pot you can easily double the recipe.
This is our favorite recipe for multiple reasons. It can easily be dressed up or down depending on taste and budget. Originally we used canned chicken and peppers. We love roasted poblanos so we opted to replace the canned chilis. If you wanted to you can make everything with fresh ingredients. Either direction you choose to go, it’s very delicious.
Ingredients
- 1 tablespoon Olive Oil
- 1 Yellow Onion
- 1 lb Chicken or
1 lb Ground Beef - 2 Poblano Pepper roasted & diced
- ¼ cup Taco Seasoning (get Taco Seasoning recipe)
- 1 16oz Can Kidney Beans
- 1 16oz Can Black Beans
- 1 16oz Can Crushed Tomatoes
- 1 16oz Can Corn
- 2 cups Chicken Broth 4 cups for a more soupy result
Instructions
Step 1
Heat pan to medium high heat. Add a tablespoon of oil. Add onions and chicken (cubed or shredded) or ground beef. Cook until meat is done.Step 2
Stir in the poblano (optionally roasted and peeled) and taco seasoning.
My go to when I’m low on money or it’s just cold outside.