Taco Soup

 My blood, sweat and tears went into this one.  Its a toughy.  Okay; skip the sweat, the blood and tears just came from the butter knife I used to chop up the chicken.  WHO manages to slice open a finger with a BUTTER KNIFE?!  Oh, yeah, MOI!

Other than that event; this may have been the easiest thing I've cooked in months.     The hardest part of this recipe was the fact that Fareway foods did not carry green enchilada sauce, and I had to decide what to do instead.  

Here is the cast of characters:

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained--Oh ha, you don't see this in my picture!??  Silly me; its certainly NOT because I hate corn.  Nope....must have just been missing.   
  • 1 (12.5 oz.) can white chicken breast, drained
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10 oz.) can green enchilada sauce ***Please note I used red enchilada sauce and green salsa because as I stated, the grocery store did not have this.  Pooey.
  • 1 (14 oz.) can chicken broth
  • 1 packet taco seasoning (Also not pictured--because I buy this in bulk...I used 1/4 cup)

Here is the tricky part.   Open all the cans and drain and rinse as directed above.  Then:
  1. Mix all ingredients together in a large pot.
  2. Heat until warm, stirring occasionally.
  3. Serve with tortilla chips.
4 Stars:   The 5th is missing because of the "its got kick" factor.  This may be mommas new favorite soup!!!

Calorie Count:   The entire pot of contents came out at 1752.5 calories.    It made about 9 cups and therefore it was around 194 calories a serving.   Plus however many tortilla chips accompany it :-)  

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