Taco Soup!

Good morning, y’all! Is it time for more Amanda-baiting? I think it is! The recipe for Taco Soup is at the bottom of the page; the original recipe can be seen over at High Heels & Grills.

Months and months ago, cookie-decorator and commenter extraordinaire Traci posted this recipe on my Facebook wall. Instead of printing it out and adding it to my ever-growing stack of “recipes I’m gonna try some day,” I was swayed by her raving about how damn good it was, and since I had most of the ingredients on hand, I went out and bought what I needed and I made it THAT VERY DAY.

(That is a complete and utter lie. I think I made it the next week because I am a lazy slacker and also a liar, obviously.)

I don’t remember when Traci brought the recipe to my attention, but I do know it’s been several months, and I’ve made it six or seven times since then. It’s a very forgiving recipe, and you could add more of the stuff you like, and less of the stuff you don’t. It all works out! Traci makes hers in the crock pot, but I just toss it all in a big pot, heat it up, and it’s ready to eat. You seriously can’t get easier than this recipe, and you guys KNOW how much I like a simple, tasty recipe. Also, Fred LOVES it, and Fred is actually not any big fan of soup.

Your ingredients:

Taco Soup (1)

Pinto beans, enchilada sauce, black beans, chicken broth, petite diced tomatoes, cream of chicken soup, corn, chicken, and an envelope of taco seasoning.

Changes I made: the original recipe called for green enchilada sauce. I could not find that in my local Publix for anything, so I tried regular enchilada sauce. Guess what? It was so good that I’m too scared to try it with green enchilada sauce because I’m worried I won’t like it as much. Which is crazy, I know, but I never claimed to NOT be a nut.

Also, the recipe calls for canned chicken. I have nothing against canned chicken, but we always have chicken in the freezer, so that’s what I used. I’ve also made this with turkey, and it was damn fine. I used 2 cups of chicken/turkey.

Ready to make your taco soup? It’s a long and involved process. Try to follow along.

Taco Soup (2)

Open your cans and envelope of seasoning, dump everything into a big pot, and place over medium heat until warmed through.

That’s it! Seriously, could it be any easier?

Taco Soup (3)

We eat ours with baked Tostitos and oh, good lord. So good! The best part is that it makes a lot, so we usually eat it for two meals, and then get a couple of lunches from it, as well. Highly HIGHLY recommended, this stuff. Make it! Now! Git! Who cares what Amanda thinks?

“Yo, seriously? It’s THAT easy?!”

(Amanda is totally clutching her pearls right now. Or maybe she was so horrified she passed out.)

Taco Soup!
Prep time
Cook time
Total time
: entree
Cuisine: Soup. Is a type of cuisine. Oh, yes it IS. It comes from Souplandia.
Serves: 6-8
  • 15 oz can black beans (you can drain and rinse them; I don't)
  • 15 oz can pinto beans (ditto)
  • 14.5 oz. can petite diced tomatoes (drain them if you want; I don't bother)
  • 15.25 oz can sweet corn, drained
  • 12.5 oz can white chicken breast, drained OR 2 c. shredded chicken or turkey
  • 10.75 oz can Cream of Chicken soup (I've also used Cream of Mushroom)
  • 10 oz can enchilada sauce (use green if you dare; I've always used the red stuff)
  • 14 oz can chicken broth
  • 1 packet taco seasoning
  1. Throw everything into a big pot.
  2. Heat over medium heat until warmed through.
  3. Eat with tortilla chips (the Tostitos Scoops are really good)