Hot and tangy taco soup is now one of my favorite winter meals! I think it's the secret ingredient of Ranch powder that gives it that extra something. No matter what it is your tummy will be singing once this healthy, hot soup touches your belly! My co-worker shared this recipe with me and he used beef but I am a chicken girl so here is my spin on it.
Shred three cooked chicken breast and place in large pot. Add two cans of diced tomato's (juice and all) and one can of black beans drained and rinsed.
Then add one can of red kidney beans (or any bean of your choice i.e. pinto more black)
Then add a half bag of frozen corn or one can of whole corn and olives . Then add half a pkg. of taco seasoning and add about 2 cups of water. You can decide how soupy you want it. The beauty is you can always add more seasoning if you add too much water. Then add 1/2 tbsp of Hidden Valley Ranch Powder. This soup is based on your specific taste. Ranch is strong so you may want to cut back on it if your not a huge ranch fan but I love it! Boil for 5 minutes and simmer for 10. Top with shredded cheese and serve with cornbread or tortilla chips!
Taco Soup
3 chicken breast shredded or 1 lb. extra lean ground beef
2 cans diced tomatoes
1/2 package of frozen corn or ! can whole corn
1 can of black beans rinsed and drained
1 can of red kidney beans rinsed and drained
1 can of olives sliced
1/2 pkg. taco seasoning mix
1/2 tbsp. of Hidden Valley Ranch Powder
About 2 cups of water ( Add more or less to thicken or thin soup)
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