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Tic Tac… Taco Soup #147: A Hearty Culinary Adventure

There’s a certain magic in a simmering pot on a chilly evening. One of my fondest childhood memories involves my grandmother’s enormous stockpot, always bubbling away on the stove, filled with something comforting and deeply flavorful. I can still recall the aromas that would waft through the house – the rich, savory blend of spices, the subtle sweetness of tomatoes, and the underlying heartiness that only a slowly cooked soup can achieve. While her famous beef stew was a classic, this “Tic Tac… Taco Soup #147” brings me that same sense of warmth and familiarity, albeit with a delightfully Tex-Mex twist! This recipe is a delicious tribute to simple ingredients transformed into something truly special.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8
Yield: Approximately 8 cups
Dietary Type: Adaptable (can be made gluten-free and dairy-free)

Ingredients

1 large onion, chopped
2 boneless, skinless chicken breast halves, cubed
1 (7/8 ounce) packet taco seasoning (i.e. Chi Chi Fiesta Restaurante seasoning mix packet)
1 teaspoon cumin
1 teaspoon garlic powder (can omit if seasoning packet contains garlic)
15 ounces white hominy or 1 cup frozen corn kernels
15 ounces chicken broth, more as needed to thin the soup
15 ounces black beans, drained and rinsed or 15 ounces red kidney beans, drained and rinsed
15 ounces white great northern beans, drained and rinsed
16 ounces refried beans, canned, use plain or spicy, your choice
10 ounces Mexican-style diced tomatoes, with juice
14 ounces diced tomatoes, with juice (can omit if you don’t like too many tomatoes)

Equipment Needed

Medium-size deep soup pot
Cutting board
Knife
Measuring spoons
Can opener
Stirring spoon

Instructions

Begin by spraying a medium-sized, deep soup pot with non-stick cooking spray. This will prevent the onion and chicken from sticking to the bottom of the pot during the initial stages of cooking.
Place the pot over medium heat. Add the chopped onion and sauté until it becomes translucent and softened, about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.
Add the cubed chicken breast to the pot with the softened onions. Sauté the chicken until it is no longer pink on the outside. This usually takes about 5-7 minutes, depending on the size of the cubes.
Now it’s time to add the spices that will give this soup its signature taco flavor. Add the cumin, garlic powder (if using, depending on your taco seasoning packet), and the entire packet of taco seasoning to the pot. Stir well to ensure the chicken and onions are evenly coated with the spices.
Open all the cans of beans and tomatoes. Begin dumping the ingredients into the pot, starting with the chicken broth. Then add the black beans, great northern beans, refried beans, Mexican-style diced tomatoes, and diced tomatoes. Stir everything together thoroughly to combine all the ingredients.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for at least 40 minutes. Simmering allows the flavors to meld together and the soup to thicken slightly. You can simmer it for longer if you prefer a richer, more developed flavor. If the soup becomes too thick during simmering, add extra chicken broth to thin it out to your desired consistency.
Serve the taco soup warm. It’s delicious served with warm, soft, torn fat-free tortillas or crispy tortilla chips for dipping.
Garnish with your favorite taco toppings. Popular choices include fresh cilantro, shredded sharp cheddar cheese, a dollop of sour cream, diced avocado, or a squeeze of fresh lime juice.
Notes: In a pinch, you can substitute ground beef. Make sure to drain off any excess grease after browning.

Expert Tips & Tricks

Spice it up: For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeno pepper along with the onions.
Thicken it: If you prefer a thicker consistency, you can mash some of the refried beans against the side of the pot or blend a small portion of the soup using an immersion blender before serving.
Slow Cooker Option: This soup is easily adaptable for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Make Ahead: This soup tastes even better the next day, as the flavors have more time to meld. Prepare it a day ahead and store it in the refrigerator.
Freezing: Taco Soup freezes remarkably well! Divide cooled soup into freezer safe containers, leaving a little headroom for expansion. This makes an easy and satisfying meal available whenever you want.

Serving & Storage Suggestions

Serve this taco soup hot and garnished with your favorite toppings. A dollop of sour cream and a sprinkle of fresh cilantro will add a beautiful visual appeal.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl until heated through.

For longer storage, you can freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	348.8 kcal	N/A
Calories from Fat	33g	N/A
Total Fat	3.7 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	25.2 mg	8%
Sodium	1388.4 mg	57%
Total Carbohydrate	55.3 g	18%
Dietary Fiber	15.9 g	63%
Sugars	5.3 g	N/A
Protein	25.4 g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the chicken breast with an additional can of beans or some crumbled tofu. Use vegetable broth instead of chicken broth.
Spicy: Add chopped jalapenos, serrano peppers, or a dash of hot sauce to increase the heat level.
Creamy: Stir in a dollop of Greek yogurt or sour cream just before serving for a creamier texture. (Omit for dairy-free.) You can also add a splash of heavy cream at the end.
Gluten-Free: Ensure your taco seasoning is gluten-free. Most brands are, but it’s always best to check the label. Serve with gluten-free tortilla chips or tortillas.
Ground Beef: Substitute the chicken breast with ground beef. Brown the beef before adding the onions. Make sure to drain the excess grease before adding the other ingredients.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes better the next day as the flavors meld together even more. Just store it in an airtight container in the refrigerator.

Q: Can I freeze this soup?
A: Yes, this soup freezes very well. Store it in freezer-safe containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Q: What can I use instead of chicken breast?
A: You can use ground beef, turkey, or even leave out the meat altogether for a vegetarian option.

Q: Is this soup spicy?
A: The level of spiciness depends on the taco seasoning you use. If you prefer a milder soup, use a mild taco seasoning. If you like it spicier, use a spicier taco seasoning or add some chopped jalapenos.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. You’ll need about 2-3 medium-sized tomatoes, diced.

Final Thoughts

I hope you enjoy this hearty and delicious Tic Tac… Taco Soup #147 as much as I do. It’s a simple, flavorful, and versatile recipe that’s perfect for a cozy weeknight meal. Feel free to experiment with different toppings and variations to make it your own. Don’t be afraid to adjust the spice level to your liking. Whether you’re serving it to family or friends, this soup is sure to be a crowd-pleaser! I encourage you to give it a try and let me know what you think. Happy cooking!

Tic Tac… Taco Soup #147 Recipe