Monday, April 19, 2010

Taco Soup

Mexican is my all time favorite type of food. So when in a pinch I love to create with my taco seasoning. What you will need:

2 cups shredded chicken (rotisserie or precooked)
1 jar salsa (any kind)
1 jar taco sauce (or tomato juice whichever is handy)
2 cups frozen corn
A few shakes of taco seasoning (to taste)
A few shakes of chili powder (to taste)
2 avocados
1 lime
1 cup sour cream, plus a few scoops for garnish
Shredded cheddar cheese

In a large pot over medium high heat add chicken, salsa, taco sauce (save a table spoon for guacamole), and corn. Let the ingredients simmer for a half hour, then add the taco seasoning and chili powder to taste, one cup sour cream, and cover for another half hour. In the meantime cut the avocados. In a small bowl add taco seasoning, a tablespoon of taco sauce, and a tablespoon of lime juice mix and stick in the fridge. Back to the soup, if the 'soup' is not soupy enough add a little tomato juice to loosen things up. After all the flavors have had time to merge you are ready to serve. Scoop soup into a bowl and garnish with the guacamole, sour cream, and cheddar cheese.

On this beautiful evening I also made some ice coffee for the Hubby and myself! Yummmmm

Oh and the tater-tots, that is where the meal planning process started so I felt the need for follow through (as mentioned before I am not planner)! Happy eating!

Sammy Gene


  1. That soup looks delicious! How do you make your iced coffee?

  2. The little bit of coffee left in the morning, splenda, and creamer (or milk), place into a "shakable" container and stick in the fridge. I have had a surplus because the hubs accidentally brewed and entire pot.