Tuesday, March 8, 2011
As promised, here is a recipe that we love to make with our leftover roast chicken, taco soup! It is simple, fast, and packed full of flavor. This is such a great way to make a healthy, hearty meal on a weeknight with very little effort. This recipe has very little preperation and there is no waste with multiple pots and pans used. I find it so satisfying to be able to throw everything into one pot and have the ingredients meld together on their own and create pure scrumptiousness.
This soup focuses more on the delicious ingredients and has just enough broth to cover everything. With a kick of heat, it is accompanied by the smooth texture of the beans and crispy corn. There is a lot going on with this soup and it stimulates your senses.
Taco Soup Recipe
1 pound roasted chicken
1 packet taco seasoning mix
1 packet ranch dressing mix
15 oz. can pinto beans
15 oz. can kidney beans
15 oz. can corn
2 (10 oz.) cans Rotel tomatoes
1 red bell pepper, chopped
Add all ingredients listed above into a large soup pot. Mix well so everything is coated with the taco seasoning and ranch dressing mix. Simmer the soup over medium-low heat until bubbly.
Serve soup with grated chedder cheese and tortilla chips. Enjoy!
1) This soup freezes very well if you have leftovers.
2) Rotel tomatoes have different options for heat levels, so you can customize this soup to your own personal heat specifications.
What are your favorite dishes to make with leftover roast chicken?