Winter Taco Soup
Winter Taco Soup is another way of saying “Fridge and Pantry Clean-out Soup”! It’s about this time every year, well after the holidays, when I’m less inclined to cook and leftovers are piling up and the space in my fridge is disappearing. (maybe that’s just a me thing!) So – here’s what I do — I start brainstorming meals to make good use of all those miscellaneous little bits and pieces.
PLUS — food is so pricey and I just can’t make myself throw away perfectly good food! So here’s what I do :: I throw everything into a soup pot, add a little taco seasoning and call it WINTER TACO SOUP.
Half an onion, a couple of overlooked carrots, a cup of frozen diced butternut squash, half a carton of chicken broth?? All filling up precious space in my refrigerator and they just beg to be put to good use!
Additionally, there’s a standard list of canned pantry staples that I always have on hand — they help to make the BEST (E-A-S-Y) Taco Soup. BONUS – this recipe is a good way to use up canned goods nearing expiration!
Various beans, tomatoes, canned chicken, chili and canned creamy soup are always a good base for a quick ‘Refrigerator Clean-Out’ themed soup!
A Classic ONE-POT Meal
Be sure to make a BIG pot because, ironically this soup made from leftover ingredients is EVEN BETTER the next day!
Emily, FFAY
Simply combine your leftover veggies, canned meats, tomatoes and beans (juice and all) with your favorite taco seasoning and let it simmer for 30-45 minutes. Taste and add additional salt if needed. The kids especially love this soup over a pile of Fritos and topped with cheese and sour cream. It’s really the perfect meal for a cold night! And – be sure to make a BIG pot because, ironically this soup is EVEN BETTER the next day!
Winter Taco Soup
ingredients
- 2 – 12 oz cans of chicken breast
- (2) 15 oz can red kidney beans, undrained
- 15 oz can cream of chicken soup
- 15 oz can chili
- 1 c diced carrots
- 1 c diced red onion
- 4 oz diced green chilis
- 15 oz can green beans, undrained
- 15 oz can hominy, undrained
- 2 c diced butternut squash, 1″ chunks
- 14 oz crushed tomatoes
- 2 T taco seasoning
- salt to taste
- garnishes – Fritos, cheese, sour cream, cilantro, tomatoes, red onions
instructions
In a large soup pot, combine all ingredients. Stir and simmer over medium flame for 30-45 minutes. Take special caution to prevent the bottom of the pot from scorching.
Once flavors have combined and soup is simmering and hot, taste and add additional salt as needed. (It may not need any salt) Garnish and serve.
Serves 10
