Here is an easy taco soup recipe that I just made today. I have been making this for several years. It is wonderful on a chilly day for lunch or dinner. It was 35° degrees on the farm this morning. I have a cold so I don't feel very well today but I was hungry and thought that David and our employees could use a good meal that tastes completely homemade instead of fast food like they usually get.
Living in Texas for as long as I have, I have learned to love Mexican food and Tex-Mex dishes. This soup is also known as Chicken Tortilla Soup. Whatever you call it, this soup is the perfect December lunch. It is good the rest of the year, too!
You will need:
Combine everything but the taco seasoning, the cilantro, the grated cheese, and the torilla chips. Add one teaspoon of cilantro flakes or fresh cilantro and one to two teaspoons of taco seasoning. Stir together in a large pan with a lid. Taste with a clean spoon. If it needs a bit more taco seasoning, add it, a little at a time.
Bring to a boil and then simmer for about an hour. Serve in large bowls, sprinkled with some grated cheese on top and crumbled tortilla chips over the cheese. Have buttered flour tortillas to go along with it.
Options: In addition, you can add a can of hominy. If you like more chicken, add two cans instead of one. You could also use the meat from a rotisserie chicken or one that you cooked if you have the time, instead of canned chicken.
Another way to eat it is to serve it over white rice.
I hope you enjoy this simple taco soup recipe. It makes the house smell so good and it makes people think you've been cooking all day long!
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