Easy Taco Soup Recipe Served With Taquitos and Guacamole
When the weather turns cold, warm the body with a steaming hot bowl of taco soup. Serve with crisp taquitos and lots of chips, salsa and guacamole. Ole!
It's winter time. The weatherman is predicting an inch or more of snow and the temperature is dropping rapidly. Heat things up with a Mexican Fiesta in the kitchen. It doesn't have to be expensive. Make a big pot of cheap and easy taco soup. Roll and bake several dozen beef and cheese taquitos and serve with lots of salsa, chips and guacamole. It's a fun and inexpensive way to forget the frigid cold outside.Easy Taco SoupIngredients:
- 1 large family size can of ready to eat pinto beans
- 1 pound of ground turkey seasoned with taco or Mexican seasoning
- 1 can of chopped tomatoes & green chilis
- 2 cups of tomato juice
- 1 chopped onion
- 1 cup of taco seasoning
- 1 can of corn
- 2 cups of water
- Brown the ground turkey and onions together, drain any fat off
- In a large 4 Qt soup pot, bring to a bowl the water and tomato juice
- Reduce down to a simmer
- Add the taco seasoning and blend well
- Now add the beans, taco meat, onions, tomatoes, green chilies and corn. It's fine to dump everything into the pot.
- Stir and keep warm until ready to serve.
- 3 Avacados, peeled, pitted and sliced
- 2 tablespoons of lime or lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/2 cup of finely chopped onion
- 1/4 cup of salsa
- 3 chicken leg quarters, cooked, deboned and shredded
- 1 (10 ounce) cans of cream of mushroom soup,
- 1 pound of shredded mild cheddar cheese
- 1 1/4 cup of milk,
- 1 cup of chopped onion
- 1 (10 ounce) can of chopped green chilies and diced tomatoes, drained
- 1 pound of processed cheese spread
- Add pepper and garlic to taste.
- 1 (12 ounce) package of corn tortillas warmed in a hot skillet
- Combine chicken, soup, half of the cheddar cheese, the onion and 1 cup of milk in a medium sauce pan. Mix well.
- Grease a large glass dish
- Spoon a large spoonful of the chicken mixture on each tortilla. Roll each tortilla up and place seam side down in a row in the glass dish.
- After all the tortillas are used, pour the remaining chicken soup mixture over all the enchilladas
- Make a cheese sauce by combining the cheese spread,green chilies and tomatoes with 1/4 cup of milk. Heat for 3 minutes in the microwave or on the stovetop until melted and blended well.
- pour this cheese mixture over the enchiladas and sprinkle the remaining shredded cheese on top.
- Heat the whole dish in a warm 350°F for about 15-20 minutes. It will be ready to serve.
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