Chicken or Beef Taco Soup
Recipe contributed by Tiffany Holmes of Kelowna, British Columbia, Canada.
This flexible taco soup can be made with beef, chicken, or extra beans. Corn, peppers, tomatoes, lime juice, and taco seasoning give it a different texture and flavor from the thicker chili recipes above.
Ingredients
- 1 pound cooked ground beef, 2 cooked and shredded chicken breasts, or 1 additional can of beans
- 2 cups vegetable, beef, or chicken broth
- 1 packet taco seasoning or about 2 tablespoons homemade taco seasoning
- 1 can beans, drained and rinsed
- 1 can (28 ounces) stewed or diced tomatoes
- 1 can tomato soup
- 2 red or yellow bell peppers, diced
- 1 cup corn kernels
- 1/2 onion, diced
- 1 tablespoon lime juice
Directions
- Add the cooked beef, shredded chicken, or extra beans to the slow cooker.
- Add the broth, taco seasoning, beans, tomatoes, tomato soup, bell peppers, corn, onion, and lime juice.
- Stir until well combined.
- Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
- Stir and taste the soup before serving.
- Add a little more broth if you prefer a thinner soup.
Mix and Match: Try white beans with chicken, kidney beans with beef, or black beans with either version.