Taco Soup

Difficulty: Easy

It can’t get any easier than taco soup. A pantry meal at it’s finest! Top this quick concoction with fresh ingredients like creamy avocado, cool sour cream and fresh cilantro and you will soon take it to the next level. Hearty with 3 kinds of beans, tender chicken, corn, sharp cheddar cheese and the crunch of tortilla chips. Satisfaction in a bowl. Definitely a family favorite in our home. This recipe will feed a crowd (approximately 10 or so) or you will have leftovers, which is never a bad thing. Phil and I can stretch this for a few days and have happy lunches.

Ingredients
1 can kidney beans
1 can black beans
1 can pinto beans
2 cans corn
2 cans diced tomatoes
3 cans chicken breast
1 taco seasoning packet
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp granulated garlic
3/4 tsp onion powder
Salt & Pepper

Sour cream
Corn tortilla chips
Sharp cheddar cheese, grated
Fresh cilantro, chopped
2-3 avocados, diced
Limes, cut into wedges for serving

Directions: Dump all canned goods into a large pot, do not drain anything. Add 2 cans water. Add taco seasoning packet and remaining spices, stir to combine. Bring to a simmer over medium high heat. Taste and adjust seasonings as needed, finishing with salt and pepper to taste. The additional seasonings are approximate, add more or less according to your taste.

To serve crush a handful of tortilla chips in bowl, top with cheese and the taco soup. Serve with a healthy dollop of sour cream, a good sprinkling of cilantro, avocado and lime. Dig in!