Taco Soup

I eat soup all year round, but something about the temperatures dropping, the leaves starting to turn, that I love it even more.

Here we go:

  • 48 ounces of vegetable juice
  • 10 ounce can of Rotel tomatoes with green chilis
  • 15 ounce can of Hominy (never had this before and I LOVE IT!)
  • 28 ounces of chicken broth (2 cans)
  • 1 smoked jalapeno pepper (left over from the salsa yesterday)
  • 5 ounces cooked chicken breast shredded
  • 1 cup Boca crumbles
  • 16 ounce can of vegetarian refried beans

Dump everything in a big stock pot and simmer for 30 minutes.  After 30 minutes, my daughter thought it was “too tomatoey” and thin.  So I looked around and found a can of vegetarian refried beans.  It gave it a nice thick base. 

You can top it with sour cream and shredded cheese.  This pot made 16 cups!  Each one cup serving is 109 calories, 1.2 fat, 18 carbs, 3.75 fiber and 6.1 protein.

And this is a cheap soup!  The most expensive thing was the Boca crumbles, which was $4.39.  Even so, each one cup serving is only .67 cents!  Sweet!  Here was my attempt to making a spider web with sour cream.

 

 

 

 

I add a ton of Tabsco sauce.  That and crushed red peppers are my two favorite condiments!