Tuesday, September 10, 2013

Eating with Liz 2013: 8 Can Taco Soup

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.

1 comment:

Jennifer Allen said...

Thanks Liz! I had something like this last fall and I loved it. Now I just hope my picky eaters will like it too :).