TACO SOUP BEEF OR CHICKEN
Another awesome recipe inspired by my MIL. I tweaked her recipe a bit. Omit the meat and use veggie stock for a vegeterian/ vegan meal. Chicken with no toppings or chips 10 servings/ 5 points beef with no toppings or chips 10 servings/ 8 points
Provided by Melanie B
Categories Bean Soups
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. In a stock pot or large pan, brown ground beef and onion. Drain the fat.
- 2. Add corn, chili beans, green chilies, & chopped tomatoes (I don't drain any of these). Add the rinsed black beans & pinto beans, taco seasoning & water.
- 3. Add all the dry seasonings.
- 4. Let simmer for at least an hour. (This is better the longer it simmers or if made the night before.)
- 5. Serve over tortilla chips with cilantro, jalapenos, cheddar cheese and sour cream to garnish.
- 6. You can also make this with chicken. Boil 2 thighs & 2 drumsticks or two large breasts.
- 7. Let cool & remove the meat. Strain the fat out of the cooking water (which is now chicken stock) and add more water to make the 6 cups if needed.
- 8. If you like spicy, add more cumin or chili powder while the soup simmers. Freezes well
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