A straightforward and flavorful soup recipe was showcased by Chef Tammy Brawley during Virginia Farm Bureau’s weekly television show called ‘Real Virginia.’
The hearty chicken taco soup brings together Mexican-inspired flavors using convenient pantry staples. The recipe calls for one 15-ounce can each of black beans (drained and rinsed), pinto beans (drained and rinsed), diced tomatoes, and corn. Additional ingredients include 12 ounces of canned chopped chicken breast, 15 ounces of chicken broth, one 10.75-ounce can of cream of chicken soup, 10 ounces of green enchilada sauce, and one packet of taco seasoning.
Preparation involves combining all canned items in a large stockpot, followed by stirring in the enchilada sauce and taco seasoning packet. The mixture should be brought to a rolling boil, then reduced to simmer for 10 to 15 minutes.
For serving, the soup pairs well with various toppings including tortilla chips, sour cream, freshly chopped cilantro, and diced avocado pieces.
