Since I tend to burn water, I love an easy dinner. Taco soup hits all the marks with simplicity, warmth, and nutrition. It is my go-to recipe for last-minute meals since I can keep all the ingredients in my cupboard. Along with an array of toppings, it is the perfect comfort food and one of the few meals all three of my children love.
What you need to make taco soup:
- 1 can chicken (drained)
- 2 cans black beans (drained)
- 2 cans petite diced tomatoes
- 1 can corn
- 1 can chili beans
- 1 can pinto beans
- 1-2 packets taco seasoning
- 1 packet ranch dressing mix
- Recommended toppings: tortilla chips & cheddar cheese
Drain the cans of chicken and black beans. Add them and the other canned ingredients (including the liquid from the corn and other beans) to a large pot. Stir in the packet of ranch dressing mix and taco seasoning to taste. Heat until boiling and then simmer on low for at least ten minutes. Top as you’d like and enjoy!
Things to note when making taco soup.
- I like to pour mine over tortilla chips and top with cheddar cheese. Additionally, my husband adds sour cream and avocado slices. Make it your own!
- This recipe makes a decent amount of soup, so I share it with neighbors or freeze half for a future dinner.
- This soup is very forgiving. It can be easily adjusted to what is in your cupboard or what you prefer. You can add different kinds of beans or more or less of any ingredient you like. It will still be delicious if you do not skimp on the spices.
- Sometimes, I use ground beef or turkey instead of canned chicken. In this case, you brown the meat before adding the other ingredients. I have even left out the meat entirely a few times, and it is still quite yummy.
- I must mention how incredibly wonderful this soup is when I watch my waistline. Not including toppings, it is only about 200 calories per cup. Packed with protein and fiber, it fills you up and satisfies your taste buds.
