Your best taco soup recipe

Don't have a Taco Soup, but a Mexican Chicken Chowder

I use skinned and deboned rotisserie chickens

One bag of seasoning blend



saute in olive oil and kosher salt

add a can of diced green chiles



add a can of Rotel, drain liquid



add shredded chicken

season with cumin, garlic powder, and black pepper

add enough low sodium vegetable juice to keep it from sticking



stir until mixed and then add the following

one can of SW Corn


one can of each of these DRAINED !









stir until thoroughly incorporated

Add another quart of low sodium vegetable juice

If you need to make more you can add hot water

bring to a boil and add a jar of



once whisked in bring to a boil and lower to a simmer

after an hour add fresh cilantro, cayenne, and salt to taste

it will be thin with flavor then the chowder part comes in

add a large can of refried beans



add 8-16oz of cheese sauce (depending upon how much you make)



whisk in until completely blended and bring to almost boiling

if you need to thicken I use more refried beans or cheese sauce, but you can use Masa or finely crushed tortilla chips

serve with fresh sliced avocado, cilantro, sour cream, and tortilla chips

ENJOY !


ETA***

Gris Gris post, yes serve with fresh lime wedges, forgot to add that

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91TIGER

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The recipe looks super comforting, but I have to ask about the whole jar of better than bouillon. Doesn't that make it super salty?

This is my friends' recipe. It's a "cheat" recipe in that it uses various cans of stuff, but it's quick, easy, and super tasty without being super spicy in case that's an issue (if you want to up the spice, use hot Rotel and/or add the jalopeños while cooking).

1 pound ground meat
3 19 ounce cans Progresso Minestrone soup
1 10 ounce can Rotel mild tomatoes
1 15.25 ounce can whole kernel corn
1 15.5 ounce can Trappey’s red kidney beans w/ chili gravy
1 yellow onion (chopped)
3 cloves garlic (minced) (more if preferred)
1 package of taco seasoning mix
cheddar cheese (shredded) (optional)
sour cream (optional)
jalapeños (optional)

Brown meat in a soup pot on medium high. Remove excess liquid. Sauté meat with onion and garlic until onion is clear.

Add minestrone soup and taco seasoning mix. Add tomatoes, corn, and beans with their liquids. Bring to a boil. Cover and simmer on low heat for at least thirty minutes.

Serve with grated cheddar cheese, sour cream on top. Add jalapeños if desired. Makes 8-10 servings. Leftover soup can be frozen.

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my grandkids

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TigerGrl73

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Da hell?

Please let us know how it turns out and what you did. You're sweet to be doing this for her.

That's so nice of you. You're right. That's a lot to keep up with and think about. Hopefully, her tummy can handle a lot of different foods now. Quantity may have to develop over time.