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Amazingly Easy Cream of Chicken Taco Meat Soup

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“Great way to use up leftovers if you happen to find yourself wondering what to have for lunch. Using cream of chicken soup as the base, add in leftover ground vension taco meat, potatoes, and extra vegetables for a quick, creamy soup & cleaner refigerator!”
2 small bowls

Ingredients Nutrition

  • 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
  • 12 cup skim milk (optional)
  • 12 cup lean ground meat, seasoned with taco seasoning (venison or ground beef)
  • 12 cup russet potato, diced (I use leftovers)
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic pepper seasoning


  1. 1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
  2. 2. Warm cream of chicken soup in microwave or in saucepan on stove.
  3. 3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
  4. 4. Allow to simmer 2-3 minutes.
  5. 5. Serve immediately.
  6. 6. ***Feel free to add in any leftover vegetables on hand as well -- .

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