Mexican Chicken Taco Soup
I love an easy soup!! This Mexican Chicken Taco Soup is easy, fast, and delicious! You can make it as hot or mild as your family likes it. I used left-over chicken, but it’s just as good with turkey, hamburger, or pork!
Once when I had extra pulled pork, I used the leftovers and made “Mexican Pork Taco Soup”! It was just as good.
OK, back to the Mexican Chicken Taco Soup! Here’s the basic recipe!
Mexican Chicken Taco Soup
1 Bottle or Can (32 0z) V8 Juice
1 -1/2 pounds of cooked chicken, turkey, pork or hamburger (you can use cubed or shredded meat)
1 packet of favorite taco seasoning
1 jar (16 oz.) salsa (mild, medium or hot – your choice)
1 can (15 oz.) black beans, rinsed and drained (you can also add any other beans along with the black beans))
1 can (15 oz.) of corn, drained or 1 package 16oz. frozen corn, thawed.
Toppings for Serving:
Shredded Cheddar Cheese and Sour Cream for garnish on top of soup.
Optional: Chopped fresh cilantro or chopped parsley.
Directions:
In a large skillet, saute uncooked chicken, turkey, or pork in 2 T. oil until no longer pink or use left-over cooked chicken, turkey, or shredded pork. I use a slow cooker and along with the cooked meat, add V8, corn, salsa, and beans. Mix in the packet of taco seasoning, and cook on low for 3-4 hours until heated through.
To serve Mexican Chicken Taco Soup, top with shredded cheddar cheese and a dollop of sour cream. Garnish with chopped cilantro or parsley, if desired.
Our family really enjoys this soup! I hope you do too!
Phyllis
