So yummy, so yummy! My husband just loves that song from Yo Gabba Gabba. Right. Anyway, today has been one of those extremely busy, not-a-lot-of-time-to-eat days. Between the baby, schoolwork, unpacking and organizing, lets just say when dinner rolled around I didn't have the time or energy to make something elaborate. So I fell back on this recipe, a family favorite.
Last year when I was pregnant and had kidney stones, I wasn't up for making a lot of meals. Our dear friends Michael and Carolyn came to our rescue, bringing us not one, but two dinners. One of them was the recipe and ingredients for this super easy, frugal, quick 8-Can Chicken Taco Soup. Sounds delish, right? It is.
See? Yummy is an understatement. And I'm not kidding, this is super easy. You probably have most of the ingredients in your food storage or pantry. You sly dog, you. Enough chatter, here's the recipe!
I dunno who came up with this, so I'll just say the credit goes to my friend Carolyn. This recipe makes about 6-7 servings (assuming each serving is 1 1/2-2 C).
8-Can Chicken 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 (14 oz) can chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 packet taco seasoning
DIRECTIONS:
- Mix all ingredients together in a large pot
- Heat until warm, stirring occasionally
- Serve with tortilla chips and enjoy with your choice of toppings (sour cream, chives, jalapenos, shredded cheese, etc.).
Bon appetit!
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