Quick & Easy Taco Soup Recipe
Celebrate National Soup Month in January with This Delicious Soup
National Soup Month is the Perfect Time to Prepare this Quick, Easy, and Wonderful Soup. The Add-ins make it fun!
National Soup Month, celebrated in January, is a great opportunity to serve Teri's Taco Soup. Since warm soup is pure comfort food, and in most areas, January is a very cold month, now is a great time to prepare several of the soups you've been wanting to try. The following soup recipe is a great one to get you started. Teri's Taco Soup is quick and easy, leaving extra time to relax with a cup of tea (to celebrate National Hot Tea Month which is also in January)!
This delicious soup uses ingredients that are most likely sitting on your pantry shelves or in your freezer. This recipe comes courtesy of Teri Brown, the mother of five young children, who makes this soup often, not only because her family loves it, but also because it can be prepared in a minimum amount of time with just a few common ingredients.
Teri's Taco Soup is easy to adapt to personal tastes, too:
- When made with plain tomatoes, this soup is very mild and perfect for young children.
- For those who perfer a spicier soup, tomatoes with green chilies may be substituted for the tomatoes in puree, or use a can of each.
- For those who don’t care for chunks of tomatoes, the tomatoes may be puréed in a food processor or blender before adding them to the soup.
- Black beans (rinsed and drained) may be substituted for the Great Northern Beans
- A handful or two of frozen corn may also be added for variety
Teri's Taco Soup
16 Servings
- Two 14 oz. cans tomatoes in puree, or Tomatoes & Green Chilies
- 10 cups water
- 7 teaspoons chicken bouillon
- 2 to 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon sugar
- 4 boneless skinless chicken breast halves, cleaned
- 3/4 cup rice
- 1 16 oz. can Great Northern beans, rinsed and drained
Stir-ins:
- sour cream
- grated cheddar cheese
- crushed tortilla chips
- lime wedges
- green onions including tops
- Bring the tomatoes, water, chicken bouillon, chili powder, cumin, and sugar to a boil and simmer for about 30 minutes;
- Add the chicken breast halves (that you have trimmed of all fat or veins or other crap) and cook for about 15 minutes or until the chicken is just barely done.
- Remove the chicken and shred or chop into small chunks; set aside.
- Bring the soup to a boil and add the rice; cook 20 minutes,
- Add the beans and chicken and cook 10-15 minutes more.
- Serve with a dollop of sour cream in each bowl and any of the optional condiments.
Nutritional Information:
Amount Per Serving without add-ins:
- Calories 209 Calories from Fat 23
- Percent Total Calories From: Fat 11% Protein 29% Carb. 60%
- Total Fat 3 g
- Saturated Fat 1 g
- Cholesterol 20 mg
- Sodium 148 mg
- Total Carbohydrate 31 g
- Dietary Fiber 3 g
- Sugars 0 g
- Protein 15 g
- Vitamin A 19% Vitamin C 33% Calcium 0% Iron 16%
