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)



Taco Soup! — 26 Comments

  1. For those of us who just found DCEP (and who have been reading past posts for the last couple of days)…who is Amanda and why do you keep upsetting her??? 🙂

    • Back in November, Amanda left a comment disparaging my classification of a really simple recipe as, y’know, a recipe. Ever since, we’ve adored mocking her and have built a whole persona around her, because we know how to have a good time. 🙂 I have no idea if she’s even been back to the site, but that doesn’t matter one tiny bit to us, we’ll mock her forEVER.

    • Make sure you read all of the comments on that entry – and every entry since then – there are some very funny people in our comments!

  2. I have made that soup a lot since I first saw it on your Facebook page and I love it. So good!

    • And Nance can count! But, can she make – and enjoy – Taco Soup?! Where is your take on this, fellow Snark-a-saurus?!

      (Seriously, love you both, from your first podcast …and years before, from Robyn’s & Fred’s blogs!)

      • I haven’t made it yet because Robyn is a recipe hoarder, but I’m thinking it sounds good AND easy so I’m in. I’m always in.

        AND OHMYGOD, are you talking about that time we got on the video camera together?

      • I am! I am TOTALLY a recipe hoarder! I’ve started putting dates on the recipes I print out with the idea that if I haven’t made it within 6 months, the recipes goes. WHO the hell do I think I’m kidding?!

      • Is there a link to said monumental Lucy and Ethel moment? Hand it over! (Mr. Leakypants Edward Snowden is currently unavailable for comment, but I bet he could find it in a trice.)

  3. You’re kidding! I thought Amanda was an actual friend that you guys were poking at. I mean, I can totally see you doing that to Jane…

    Man, I was all set to like her, but she’s probably just some internet harpy who’s moved on to correcting grammar somewhere.

    • Jules,
      I hope she hasn’t moved on because I like to think that she’s sitting around bitterly staring at the screen every single time she comes here. She wanted so badly to be a snarky bitch and ended up being the butt of many, many jokes. That’s gotta make any troll upset, ya know? 😉

  4. This.. is so what’s for dinner at my house tonight. I think I can manage the ingredients, and with the help of my husband and son, I might just be able to pull this off. The recipe seems so complicated, but surely, with the three of us, we can handle it. I’m praying so, it looks delicious. Ok, we HAVE to have a plan of action!!
    Bill will pass the cans to Joe, and Joe can use the can opener. Here’s where it gets hairy.. I’ll very carefully lift off the can lids and throw them away. See.. I have a plan!
    Now.. if I can just manage to dump the ingredients in the pot without burning myself. Fingers crossed!
    In all seriousness.. Love this recipe and am totally making this tonight. Adore ya both!

    • And P.S.
      I didn’t have a clue who Amanda was so I clicked that new fangled link and went back in time. I’ve had a very good laugh for the day and have found a wonderful recipe that I have been searching for forever.. Ice Cubes! Yay!!!!
      (I’m totally messing with my daughter today by sending it to her. The joys of motherhood are only truly enjoyed when you get to mess with your full grown children.)

  5. Reminds me of “one can plus five” from a serious recipe book I have. Five cans of concentrated soup mix (different flavors) one can of crab/lobster bits, and 2 cups or so water.

    I made it a few times.

  6. It’s 90 out & I’m sitting in the AC, loving this taco soup. I chose low sodium & low fat where I could & added a dollop (or two) of light sour cream. Yummy! (And it’s healthy too!) This will definitely go into regular rotation.

  7. I was thinking I’d try this until I got to the ingredient list and saw it requires a can of Devil’s Snot (Cream of Chicken Soup). I’m going to clasp on my pearls and go join Amanda for a big, giant clutch-fest!

    Although I could just leave out the Devil’s Snot and it would probably taste fine . . .

    • DEVIL’S SNOT, bwahahahaha! I’m sure it would be perfectly fine without the Cream of Chicken soup – but if you try it that way, please report back!

  8. I make soup like this in the winter. It’s my “Fuck it, it’s too late to cook, here eat this, sweetie” meal.

    Anything that is taco flavored goes over well here.