Wednesday, October 14, 2009

Taco Soup

adapted from Krista's Culinary Creations
Krista's recipe called for one can of corn and one can of green beans.  Scott isn't a green bean fan so I just doubled the corn.  I didnt' drain the corn just to add some extra juice to the broth because I like my soups "soupy."  Scott had to work late the night that I made this so I let it simmer on the stove for about three hours; that always makes a good soup even better!

1 can tomato soup
1 can chicken broth
3 cups water
1 pkg. taco seasoning
2 cans of corn (undrained)
4 oz. can chopped green chilies
4 cooked chicken breasts, cubed

Combine all of the ingredients and cook over medium heat until heated through.  Simmer as long as desired until ready to eat.

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