58 minutes ago
Thursday, January 21
I tried this recipe with very guarded hopes. After all, opening a bunch of cans and heating up the result and having it actually be tasty would be quite a find.
Well, my little family very much enjoyed it, and they are not much for soups. I absolutely love it. A warning: If you dislike cumin, you will NOT like this soup.
This is my version of the soup often called "Eight Can Soup" on the Internet. It's easy to "fancy" it up with only a small amount of pre-planning. It's also good as a filling for flour tortillas.
Taco Soup or Taco Filling for Flour Tortillas
1 can black beans, drained and rinsed thoroughly
1 can pinto beans, drained and rinsed thoroughly
1 can white beans, drained and rinsed thoroughly, OR 1 can white beans with mild chili sauce, drained but not rinsed (if unable to find, just use regular white beans)
1 can hominy, drained and rinsed thoroughly
1 can petite diced tomatoes, fire-roasted if you can find them (drain if you're going to use as filling)
1 can green enchilada sauce, medium or mild
1 box chicken broth (use a can of broth and a can of water if you don't have the box kind)
1 can of chicken (I used a small can of grilled chicken), including the juice, unless you're going to use the recipe for taco filling. If so, drain the juice.
1 packet dry taco seasoning mix. I used the low-salt version
I just put everything together in a large pot, mix it well, and bring it to a boil, then simmer a little bit.
On top of the soup, we like any of the following:
Grated cheddar cheese
A Baby Bell cheese
Diced red onions
To turn this into a filling for flour tortillas, DON'T ADD THE BROTH. Just heat it up in the microwave and then use the toppings on it.