8 can Taco Soup – Lisa’s version

I belong to a large, international women’s organization and we like to camp a lot! We were given the original 8 can Taco Soup recipe and I tweaked it to be my own. There couldn’t be an easier, hearty soup recipe than this one where you basically dump it all into a large pot (we use Dutch ovens when camping). It’s definitely my husband’s favorite soup. We garnish it with Jack Cheese, diced avocadoes and cilantro. It tastes even better the 2nd day! Low cost too! Bonus!

Ingredients:

• 1 (15 oz.) can black beans, drained
• 1 (15 oz.) can BUSH’s Chili Beans
• 1 (14.5 oz.) Roitel Original (or your favorite spiciness)
• 1 (15.25 oz.) can Yellow corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce (or ½ large can Las Palmas)
• 1 (14 oz.) can chicken broth (I open a carton in case I need more liquid)
• 1 packet taco seasoning 
• INSTEAD of seasoning, I use 1Tbsp ground California Chili + 1 Tbsp ground New Mexico chili

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with diced Avocado, grated Jack Cheese, Tortilla strips (from the salad section) and cilantro garnish (optional)

NOTE:   This can be easily doubled.   Tastes even better the next day!  Makes about a ten 10 oz bowls.

You can use the taco soup envelope but I always have these two types of chili powder around. I add equal amounts of both. Add it to your taste. I add about a Tablespoon of each to the pot.

I hope you enjoy this easy, peasy and low cost meal!

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