Thursday, October 1, 2009

Taco Soup

This morning was a cool 69 degrees, so I decided to pretend that fall was here in Arizona and make one of my favorite soups:


4 cups water
3-4 cups diced, cooked chicken breast*
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can white beans (ex: navy or great northern), rinsed and drained
1 can corn, drained
2 (10 oz) cans diced tomatoes with green chiles (Rotel)
1 (1.25 oz) packet taco seasoning (I prefer Old El Paso)

Combine all ingredients in large stock pot. Bring to a boil, reduce heat and simmer for 30 minutes. Top servings with shredded cheese and a dollop of sour cream.

*Option: Cook 3-4 boneless, skinless chicken breasts in the 4 cups of water until done and shred or dice. Return to cooking water and add remaining ingredients...

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