Pantry Taco Soup

READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Soup Base
  • 1
    teaspoon salt
  • 3
    cups water
  • 1
    (15 ounce) can tomato sauce
  • 1
    (10 3/4 ounce) can tomato soup
  • 1
    (10 ounce) can enchilada sauce
  • 1
    (1 1/4 ounce) package taco seasoning mix (I use Taco Bell brand)
  • Stuff
  • 1
    lb ground beef (or chicken, pork, steak, stew meat, ect.)
  • 1
    medium onion, chopped
  • 1
    (16 ounce) can red kidney beans, drained
  • 1
    (15 1/4 ounce) can niblet corn, drained (I double this, usually. Love corn)
  • 1
    (10 ounce) can diced tomatoes and green chilies, half-drained
  • 12
    of a 1 can chicken broth (14 1/2 ounce)
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DIRECTIONS

  • In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
  • Cook over medium heat, until meat is browned.
  • Drain fat, if any.
  • Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
  • Bring to a boil.
  • Reduce the heat, and simmer for atleast 1 hour.
  • Serve with shredded cheese, sour cream. Its GREAT with cornbread.
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