It’s homemade soup and bread season. I’m quite excited. I love making soups and bread so this is really my time of year. I’m looking forward to it getting a bit cooler outside so I don’t feel as bad turning on my oven.
Here is a fast soup recipe that we had for dinner last night. It serves about 6.
8 Can Taco Soup
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
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
1 (14 oz.) can Chicken Broth
1 packet Taco Seasoning
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with Fritos, Sour Cream, and Cheese.