Doubles easily for crowd. Freezes well. Couldnt be easier!
- 2 cans pinto beans or black beans
- 1 12-oz cans kernal corn
- 1 12-oz cans creamed corn
- 1 12-oz cans stewed tomatos
- 1 12-oz cans rotel tomatos and chiles
- 1 small hen boiled and boned (or 1 pound ground beef, cooked)
- 1 package old el paso taco seasoning (i use homemade)
- 1 package hidden valley ranch dressing mix (origianal) (or simply organic)
- 1 12-oz can chicken broth (or powder, or cubes...)
- Carbohydrate 28.3416 g
- Cholesterol 0 mg
- Fat 2.1168 g
- Fiber 2.2400000500679 g
- Protein 4.1104 g
- Saturated Fat 0.39368 g
- Serving Size 1 1 Serving (280g)
- Sodium 734.16 mg
- Sugar 26.1015999499321 g
- Trans Fat 0.19376 g
- Calories 133 calories
Step-by-step
- Open all cans and packages and dump them in a big soup pot.
- Add meat. Heat it up and serve.
- To save a step in the preparation, I buy a whole rotisserie chicken from the deli instead of cooking a chicken at home. Much faster!
- Serve with crushed tortilla chips, grated cheese/jack cheese and top off with sour cream. I might set out some lime wedges, too.
Standard chicken tortilla soups rely on building a broth from raw aromatics and fresh chiles, but this canned-good assembly operates entirely differently by trading scratch techniques for pantry convenience. While shortcuts often produce flat tastes, this specific combination of seasoned mixes and canned tomatoes hits a distinct flavor profile that benefits greatly from proper day-two resting. Storing leftovers correctly transforms the soup entirely.
- Refrigerate the cooled soup within two hours of cooking in an airtight container for up to four days, as the starches from the beans and corn thicken the body significantly overnight.
- Reheat portions on the stove over medium-low heat until the center reaches 165 degrees Fahrenheit, stirring frequently to prevent the creamed corn from scorching on the bottom of the pot.
- Select a heavy-bottomed Dutch oven rather than a thin aluminum saucepan to distribute heat evenly and prevent the high sodium content from reacting with thinner metal.
Allowing the soup to sit overnight lets the taco seasoning and ranch powder fully hydrate into the broth. Subsequent meals taste notably more cohesive than the initial batch.
