Taco Soup
October12
Recipe: Taco Soup
Ingredients
- 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
- 1/2 to 3/4 cup Taco Sauce
- 3⁄4 cup corn kernels
- 2 chicken breasts, cooked and shredded
- 4 tablespoons unsalted butter for the roux
- 1⁄4 cup all purpose flour for the roux
- shredded cheese, chopped vegetables, sour cream, for garnish
Instructions
- In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
- Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
- Whisk the roux into the soup.
- Bring the soup up to a boil.
- Garnish with shredded cheese, vegetables, and sour cream if desired.
Quick notes
4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)