Taco Soup
"This is a chili-like meal that I make when I want to use left over barbeque chicken (or pork chops or beef steaks, for that matter). My husband and I like it soooo much better than the ground beef versions."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 4 cups smoked chicken or 4 cups barbecued chicken
- 1 (15 ounce) can corn
- 1 (15 ounce) can green beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can ranch style beans
- 2 (13 ounce) cans Rotel diced tomatoes
- 2 (1 ounce) envelopes taco seasoning
- 2 (1 ounce) envelopes ranch dressing mix
- 1 (12 ounce) can beer
- 1 cup onion (chopped)
- 1 cup bell pepper (chopped)
- 2 tablespoons olive oil
directions
- In large pot place chopped onion, bell pepper and olive oil. Cook until onion is wilted.
- Dice chicken, (or any other left over barbeque meat you have in the fridge) and add to pot.
- Drain corn, green beans, and pinto beans. Add to pot.
- Add undrained ranch style beans and rotel tomatoes.
- Pour in a can of beer, any kind will do.
- Add seasoning mixes and dressing mix.
- Stir and simmer 30 to 40 minutes.
- Garnish with grated cheese and sour cream and serve with cornbread.
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Reviews
-
My husband barbecued some chicken legs and thighs and I wondered what I was going to do with them and then I found your recipe. YEA! I did leave out the green beans because I don't like them in soup and I only had one pkg. each of the taco and ranch dressing mix.My pinto beans were packed on chili sauce, so that gave a little extra spicy flavor. We loved it. Served with corn bread and a green salad.
RECIPE SUBMITTED BY
Have lived in Kinder, LA with my 2nd husband for 11 years, but was born and raised in Gueydan, LA (home of the International Duck Festival). I came from a long line of good cajun cooks and I love to cook. My hubby is a happy camper! I wish I could retire (I'm a computer drafter for the state of LA) and do nothing but cook and bake.
