If you’re looking for a delicious and easy-to-make dinner dish, then 8 Can Taco Soup is the perfect choice! This tasty meal only requires 8 simple ingredients, and you can have it on the table in just 30 minutes. Plus, it’s a great way to get everyone in your family to eat their vegetables! So let’s get cooking with Journalist Lily Morgan’s 8 Can Taco Soup recipe.
Contents
Ingredients:
You’ll need the following 8 ingredients for this recipe:
- 1 can of black beans
- 1 can of corn
- 1 can of diced tomatoes with chiles
- 1 can of cream of chicken soup
- 1 can of beef broth
- 1 packet of taco seasoning
- 1 cup of shredded cheese
- 1 cup of sour cream
Directions:
Start by draining and rinsing the black beans. Place the beans in a large pot on the stove over medium heat. Add the corn, diced tomatoes, cream of chicken soup, beef broth, and taco seasoning. Give the mixture a good stir and bring it to a boil. Once boiling, reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
In the last few minutes of cooking, add the shredded cheese and sour cream. Stir until the cheese is melted and all the ingredients are well combined. Serve the soup warm with your favorite toppings like tortilla chips, extra cheese, and diced avocado.
Variations:
This 8 Can Taco Soup recipe is extremely versatile and can be easily customized to fit your tastes. For a vegetarian version, simply omit the beef broth and add an extra can of black beans. You can also try adding other ingredients like diced bell peppers, jalapenos, or black olives. And if you’re looking for a spicier soup, up the amount of taco seasoning or add a can of diced tomatoes with green chiles.
Nutrition Facts:
| Calories | 400 |
|---|---|
| Fat | 14g |
| Sodium | 1160mg |
| Carbohydrates | 52g |
| Protein | 17g |
Conclusion:
Journalist Lily Morgan’s 8 Can Taco Soup recipe is a quick and easy meal that’s sure to please the whole family. It’s packed with protein and vegetables, and the best part is that you can customize it as you please. So grab those 8 cans and get cooking! As they say, “If life gives you tacos, make 8 Can Taco Soup!”
Thanks for reading, and happy cooking!
Bonus Recipe:
If you’re looking for a fun twist on the classic taco soup, try this bonus recipe from Journalist Lily Morgan. This version includes ground beef and a few extra ingredients, making it heartier and full of flavor.
Ingredients:
- 1 lb. ground beef
- 1 can of black beans
- 1 can of corn
- 1 can of diced tomatoes with chiles
- 1 can of cream of chicken soup
- 1 can of beef broth
- 1 packet of taco seasoning
- 1 cup of shredded cheese
- 1 cup of sour cream
- ½ cup of diced onions
- ½ cup of diced bell peppers
Directions:
Start by browning the ground beef in a large pot on the stove over medium heat. Once the beef is cooked through, add the onions and bell peppers and cook for an additional 5 minutes. Next, add the black beans, corn, diced tomatoes, cream of chicken soup, beef broth, and taco seasoning. Give the mixture a good stir and bring it to a boil. Once boiling, reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
In the last few minutes of cooking, add the shredded cheese and sour cream. Stir until the cheese is melted and all the ingredients are well combined. Serve the soup warm with your favorite toppings like tortilla chips, extra cheese, and diced avocado. Enjoy!
Conclusion:
Journalist Lily Morgan’s 8 Can Taco Soup recipe is a delicious and easy-to-make dinner dish that’s sure to please the whole family. With its 8 simple ingredients and 30-minute cooking time, it’s a great way to get everyone to eat their vegetables. Plus, you can customize it to fit your tastes and add your own twist with the bonus recipe. So grab those 8 cans and get cooking! As they say, “If life gives you tacos, make 8 Can Taco Soup!”
Thanks for reading, and happy cooking!
