I made this chicken version of taco soup the other day with leftover taco chicken... It was really good! I also cut up corn tortillas into triangles with a pizza cutter and then put them in the oven on about 475-500 degrees on a cookie sheet. Turned them over once and kept checking them. Don't leave them in too long or the edges will burn like mine in the picture. =0) But they were SO good with this! I like making my own chips that are so much healthier! No, I didn't put anything on the chips...just laid them on the cookie sheet and into the oven they went.
This taco soup had in it:
shredded taco chicken
can of fire roasted diced tomatoes
beans
frozen corn
2 taco seasoning packets
water
garlic
salt to taste
topped with fresh diced tomatoes, shredded mexi-cheese, chopped avocado, chopped cilantro
1 comment:
I made this one today in the crockpot. I used carrots instead of corn and added some red wine vinegar at the end. We served it topped with cheese, tortilla chips, salsa, and cilantro. Very tasty.
By the way, I am sure you probably already know this, but you can make your own taco seasoning mix. I don't ever buy it anymore.
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