Tic Tac... Taco Soup #147
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 2 boneless skinless chicken breast halves, cubed
- 24.80 g packet taco seasoning (i.e Chi Chi Fiesta Restaurante seasoning mix packet)
- 4.92 ml cumin
- 4.92 ml garlic powder, can omit if seasoning packet contains garlic
- 425.24 g white hominy or 236.59 ml frozen corn kernels
- 425.24 g chicken broth, more as needed to thin the soup
- 425.24 g black beans, drain, rinse or 425.24 g red kidney beans
- 425.24 g white great northern beans, drain, rinse
- 453.59 g refried beans, canned, use plain, spicy your choice
- 283.49 g Mexican-style tomatoes, diced with juice
- 396.89 g diced tomatoes with juice, can omit if you don't like too many tomatoes
directions
- Spray medium size deep soup pot with non-stick spray.
- Sauté onions until clear and softened.
- Add chicken breast and sauté until no longer pink.
- Add cumin, garlic powder and taco seasoning packet.
- Start opening cans and start dumping: begin with the broth, beans, refried beans, and add all other ingredients. Stir well.
- Bring to a boil then simmer for at least 40 minutes. Longer is fine. Add extra chicken broth if soup becomes too thick.
- Serve with warm soft torn fat free tortillas or crispy tortilla chips.
- Top with cilantro, sharp cheddar cheese, sour cream or any other taco toppings you like.
- Notes: Use lean ground beef in a pinch.
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Reviews
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.