In these parts of the woods, it has been COLD. I mean bone chillin' COLD! Tonight, it is supposed to get into the teens - TEENS! That is too cold for me! What goes perfect with cold weather? Well, a warm bowl of soup, of course! Last night, I made a big pot of taco soup. Taco soup is Adam's favorite soup, and I like it a lot too. If you can open some cans, you can make taco soup. It's really that easy.
7-8 chicken tenderloins, cooked and shredded. (You can use 1 lb of hamburger meat, cooked and drained, if you prefer.)
Chop up one onion and saute in a large pot with a little bit of oil until tender (if you are using hamburger meat, cook the two together). Add shredded chicken, shoe peg corn, two cans rotel, two cans pinto beans, can of tomato sauce, packet of ranch dressing and a packet of taco seasoning to the pot.
Cover ingredients with water and bring to a boil. Lower to a simmer until ready to serve. The longer it simmers, the more flavorful. I let mine simmer at least 30 minutes.
Topped with Frito corn chips, sour cream and cheese. This is sure to warm your insides back up!