Seriously so simple. Like 6 ingredients simple.
Taco soup, like quesadillas and fried chicken kale caesar salads, is one of those meals I rarely get tired of.
And this taco soup recipe is such an easy soup for you lucky people who live where the weather actually changes. It’s still 80 degrees in Texas. Ahhh. Cool down please! I’m melting.
Any who. This recipe is made with a bunch of cans! The below photo shows all you’ll need…
That’s it! You dump everything into a pot. Bring to a boil. Then pretty much done.
Oh. Then of course you have to add toppings. But then…DONE.
Let’s change topics again.
Man. We were so boring for Halloween. We didn’t even dress up. I blame it on Halloween being on a Monday. We sat outside and passed out candy, which would’ve been awesome in my book if we would’ve dressed up.
Oh well. I’ll be more on my game next year. But for now, bring on Thanksgiving and Christmas and soup.
Easiest Taco Soup of Your Life.
Yield: serves 5-6
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour + 40 minutes
1 lb of chicken breasts
16 oz salsa
2, 15oz cans beans of choice, NOT drained
1, 15oz can corn, drained
1, 15 oz can diced tomatoes
2 zucchinis, roughly chopped
Dump all ingredients into a large, heavy-bottomed pot. Bring to a boil then reduce for a simmer for at least one hour, or until chicken is cooked through. 45 minutes into the cooking, use a large spoon to tear apart chicken. After 30 more minutes of cooking, continue to shred the chicken using your spoon to press is apart. Simmer for 15 more minutes. Serve with chips and cheese.
(alternatively, dump all ingredients into a crockpot and cook on low for 6-8 hours)