OK so I made this recipe last night, I found it on Pinterest of course. On a little blog called High Heels and Grills The lady that shared the recipe said her sister handed it down to her. Well thank you sister!! I love the Taco soup I usually make and it is also a super easy recipe but it is not all cans and this is. So that in itself is pretty cool. I used all Organic products instead of the regular but I bet that made it taste better (: wink wink. So if you are like me a prefer Organic you may need to look around a bit but they are out there. I do most of my shopping at the commissary on base since my husband is in the Air Force and they tend to hide the organic products so searching is key. This Taco Soup is super chunky and filling. I let it cook for about an hour to really blend all of the flavors together but its ready as soon as its warm. I hope you enjoy this as much as my family did. We will surly be keeping this recipe around for years to come.
8 Can Taco Soup Ingredients
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips, sour cream and cheese maybe even a lime.