A staple in our house for using all the left-over bits of tortilla chips in the bag, is this Chicken Taco Soup recipe. If I ever lose this, I know it by heart- That’s how I know it’s worth putting here. I adapted the recipe taken from the book, by Anne Byrn, What Can I Bring?, I’d love to actually have an opportunity to take it somewhere, but it never seems last even a day. It’s easy to double the recipe, and easy to make substitutions based on your preference. I have made it in the crock-pot too but the stove-top version is fast and easy enough for most days.
I use my homemade taco seasoning instead of a packet to save on some nasty sodium and preservative levels…so I can save it for the chips, of course!!!
Now I sometimes still make it on the stove, the way the original recipe directs, but the easiest way that I make it on a busy work night is in the crock pot. You won’t miss a thing.
This is an easy recipe to adapt to vegetarian, but I don’t need to usually. I have been totally out of tomatoes and still made this with just broth instead. Still works.
I use my homemade taco seasoning mix instead of the envelopes but if you are in a hurry- then by all means use the packaged stuff. I usually make a big batch ahead of time and then it is always on-hand for me.
I love this for a freezer meal too. I usually serve it with grilled cheeses or paninis for the kids, as they don’t love the mixed up soups. For MoonDog and I, I will make corn muffins or tortilla chips. Easy and warm after a long day at work or otherwise.