Monday, 4 October 2010


This is my favorite recipe for chicken taco soup.  I got this recipe from my sister-in-law, Kim.  I make this several times a year and it is one of the few dishes I will eat left over.  I make a big pot and eat it everyday (no joke - everyday for lunch - love it) for up to a week and it tastes the exact same as it did the first day. Kim's original recipe calls for (18 oz.) Old El Paso Taco Seasoned Chicken, but I have been having a hard time finding it lately, so I have been cooking my own chicken. (It used to be in the refrigerated section by the Lloyd's Barbeque meat in a tub).   Either one tastes just as good.  It has been such a rainy day today, that I thought this recipe is just what we needed!  You will have no problem throwing this together any day of the week, because it is so fast and easy.   
Chicken Taco Soup
From: Kim H. (my sister-in-law)

18 oz. tub Old El Paso Taco Seasoned Chicken or regular          chicken, cooked and shredded with a little taco seasoning
1 can diced tomatoes (28 oz.)
1 can kidney beans (15.25 oz.)
1 can pinto beans (15.5 oz.)
1 can corn (15.25 oz.)
1 can diced green chiles (4.5 oz.)
1 can Rotel (10 oz.) (diced tomatoes with green chiles)
taco seasoning, opt.
Cheddar cheese, shredded
sour cream

Pour all the canned ingredients into a large pot, don't drain cans.  Add the shredded chicken and stir to combine.  Add taco seasoning, to desired taste.  Heat on the stove or in a crockpot until warm.  Serve with cheese, Fritos & sour cream.    

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