Yes, I’m the crazy person that made taco soup in the summer! I based this creation on my aunt’s taco soup recipe but made a few minor changes, and to be fair, I have no idea where she got the recipe from, so I am not trying to claim this as a family recipe.
This taco soup can be made with shredded chicken, ground beef or you could probably even try ground turkey.
Taco Soup
1 can black beans
1 can kidney beans
1 can corn
1 can diced green chilis
1 can rotel
jalapeno
1 onion, chopped
2 small cans tomato juice
corn tortillas
chicken (4 chicken breasts)
I used a cut up whole chicken that was boiled in chicken broth. This has become the way I prefer to cook chicken. It just tastes so much better! I let the chicken boil for about 40 minutes. Then I pulled the chicken off the bone. I think this actually made more chicken then the recipe called for but I went ahead and used it all any way.
To start off the taco soup, I used chicken broth for my base liquid, 2 whole large containers. I believe my aunt’s recipe calls for water and probably less than the amount of broth I used. Then I added the 2 cans of beans, the can of corn, the 2 cans of tomato juice andd the can of Rotel including all of the juices to my pot. I also threw the chicken into the pot and cut up the onion and jalapeños.
I would have already added the green chilis but I didn’t get the diced kind, I got a can of whole chilis, so I chopped them then I added them to the pot as well. To be honest I don’t remember now if I poured the brine for the chilis into the soup as well or discarded it.
At this point, the longer you let it cook the better. You can also make this soup in the crockpot, just add all the ingredients, set the crockpot on low and let it cook.
Just before I was going to serve myself a bowl of soup, I cut up corn tortillas like the Pioneer Woman does for her tortilla soup and let the pieces of tortilla cook for about 20 minutes in the soup. I like the deminsion the tortillas add to it. But if your looking for a little crunch go with crushed up tortilla chips.
I also like to have fresh cilantro around to garnish each serving. Mainly because I love the taste but also because it gives the soup a good finished look. You can also toss in a little cheese if you want.
This taco soup recipe made 7 hearty portions, it probably could have gone further but I was running out of time to eat it before I needed to throw it away.
This soup freezes really well if you want to make it ahead of time and have on hand for when it gets cold or you get busy.
Reader Interactions