Original Recipe:
1 lb chopped chicken, already cooked
1 can corn
1 can black beans
2 cans pinto beans
1 can diced tomatoes w/ green chilies
1 onion, chopped
1 envelope taco seasoning
1 envelope ranch dressing mix
add water to reach desired consistency (about 2 cans)
Picture of my first version where I accidentally put in an extra can of water (oops).My version:
I've made this twice already and tweaked it both times. So, I will just tell you variations from both of them. Mostly went with what I had at the time.
I think I used red beans rather than pinto beans. Really, you can use any kinds of chili type beans - just use about 3 cans.
Didn't have a can of diced tomatoes w/ green chilies. One time I used Mexican style tomatoes and this made the soup way too spicy for the kids. I also love tomatoes, so I added a few extra chopped tomatoes :-).
In the same pot of soup that I used the Mexican style tomatoes, I also used a Ranch Dip mix rather than a dressing mix. I think it had a little bit more spice to it adding to the heat for my kids.
And, the first time I made this, I wasn't paying attention and I added 3 cans of water rather than 2. Made it a bit runnier than desired, so I thickened it up with some corn starch. It helped and was just thicker than the second time I made it.
After I thickened up the first version with some corn starch. Still good.Opinion:
EASY!!! As long as these are regular ingredients for your house, which most of them are for us, then it's a throw it all together and simmer. Just keep in mind the heat when you're feeding little ones. Add some cheese and some tortilla chips and it's a great dinner for your family. We had PLENTY of left overs for my family for another meal.
If any taco soup or chili ends up too spicy for your taste - here's a tip: add a bit of cream cheese to melt in your bowl. It thickens it up a little and also calms some of the spicy flavor.
