Easy Taco Soup

Remember the Turkey Taco Soup I told you guys about a few posts backs in 10 Ideas For Your Turkey Leftovers? It’s one of my favorite soups because it’s so versatile. I made it tonight using leftover chicken from last nights dinner….. Never let not having all the ingredients deter you from trying a new recipe. Take this recipe for example, it calls for canned corn, but if you only have fresh use it and add a little extra water. Watching calories? You could easily sub the cheddar cheese soup for chicken broth or tomato juice. Want the cheesy flavor but don’t have canned soup? Make a version of your own, just melt Velveta with some milk. No Rotel? Use a can of diced tomatoes and a jalapeño. Don’t like spicy? Just use the diced tomatoes and skip the pepper. Have fresh tomatoes? Dice them up instead. There are so many easy substitutions you can make when cooking, wether it’s to cut calories, accommodate food allergies, or because you don’t have exactly what the recipe calls for on hand. Playing with a recipe to make it your own is one of the best parts of cooking. So here’s a closer look at my Chicken Taco Soup (notice my can of beans isn’t the size called for, I just added an extra pinch of taco seasonings and no one can tell a difference).

Chicken Taco Soup

1 – 15 oz can black beans
1 – 15 oz can pinto beans
1 – 15 oz can corn
1 – 10 oz can cheddar cheese soup
1 – 10 oz can Rotel (or diced tomatoes if you don’t like spicy)
1 pkg taco seasoning
2 cups cooked chicken (Rotesserie, home cooked, or canned all work well)

Mix all ingredients (juices included) in a medium pan over medium low heat and let simmer for about 20 min.

Cost: About $8 – And you should get 2-3 meals out a pot of this friending on how you serve it…check out my ideas below

*Idea* Serve over rice
*Idea* Top with sprinkle cheese and sour cream.
*Idea* Strain and use as an omelet filling
*Idea* Strain and serve with sprinkle cheese an tortillas, taco style
*Idea* Enjoy as a pipping hot bowl of soup
*Idea* When you get to the bottom of the pot and it doesn’t look like there’s enough to feed everyone, strain what’s left and sprinkle on top of chips and cheese, bake at 350 for 10 minutes and you have nachos