14 March 2012

taco soup

aaand here's another recipe!

this is adapted from a recipe my college roommate, megan pratt, made. it's E.A.S.Y. and very tasty.

1 can corn (drained)
1 can refried beans (I use nonfat)
1 can black beans (partially drained)
1 can kidney beans (partially drained)
1 can diced tomatoes (I use rotel for extra kick)
1 jar salsa
1 packet taco seasoning
shredded or chopped cooked chicken
1 box cream cheese (this time i used a super light variety because there was no fat free at the store, but usually i use fat free)

mix all except cream cheese in large pot until hot. cut up cream cheese. mix portions of cream cheese with portions of hot soup in a smaller bowl until the cheese is melted and add back to the soup pot. continue doing this until all the cream cheese is melted.

eat it! delicious served with chips in the bottom of the bowl, with shredded cheese on top (I use a lowfat sharp cheddar), and/or topped with chopped avocado. i've heard the leftovers are great over rice. freezes just fine!


Aimee Phipps said...

I think I need to hire you as my personal chef! What say ye? Thanks for the yummy recipes.

Alexis Poelman said...

Yummmmmy! I'm definitely trying this one soon. Thanks!