Tuesday, July 26, 2011

yum-o, easy taco soup

so yes, it is a million degrees out, but a pregnant lady knows what she wants...well maybe not. but when it comes to food she sure does!! i made this taco soup this past winter and it was the tastiest soup i have ever had!! i couldn't find the recipe i followed last time, so i decided i would do what i could remember and go by taste. the only ingredient i didn't have on hand was carrots. last time i had carrots in it and it was sooo goood!

i started out with these ingredients:

  • 1 can pinto beans (rinse & drain)
  • 2 tablespoons chili pepper
  • 1/2 bag o frozen corn
  • 2 cans of rotel
  •  6 chicken bullion cubes to 3 bottles of water so about 7 cups water (we have a water softener)
  • 2 chicken breasts--uncooked
 i usually slow cook my chicken, but didn't want to take the time. so i boiled the water, threw in the bullion cubes along with the raw chicken. i turned the heat down to a simmer and covered. i left it for about 30 minutes or so. i took the cooked chicken out and shred it--it turned out great!

then i threw everything in..rinsed and drained pinto beans 2 cans of rotel (including juices) 1/2 bag of frozen corn and the shredded chicken. and then added the chili powder. give it a quick stir. i turned up the heat to a boil and then back down to simmer for the rest of the afternoon--put the lid back on and let it go for a couple hours.

the end result! YUMMY! i of course don't eat it plain. pile on the sour cream and cheese, please! we had some nacho doritos so i threw some of those on top, too.


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  2. i totally trust your tast buds chic! although i will probably wait to try it until fall! sounds like a great pick for a sunday football lunch :)