Taco Soup Recipe

Out of all of the soups my mom makes, her taco soup is my absolute FAVORITE.

With the temperatures dropping in South Louisiana, this is the perfect time to whip up a soup for you and your family. The recipe is really simple and the end result will keep your taste buds very satisfied!

Ingredients Needed:

  • 1 De-boned, skinless baked chicken, cut into bite sized pieces
  • 3 onions (chopped)
  • 4 stalks of celery (chopped)
  • 4 cloves of garlic (chopped)
  • Vegetable Oil (3 TBSP)
  • 1 can stewed tomatoes (chopped)
  • 1 can of mild Rotel
  • 1 can of Cambell’s Tomato Soup
  • 1 can of swanson chicken broth
  • 1 can of Swanson beef broth
  • pinch salt
  • pinch pepper
  • chopped green onions (to liking)
  • cumin (to taste)
  • 1 can of whole kernel corn, drained
  • Tostitos
  • Finely grated shredded cheese


  • Put cooking oil in pot
  • Sauté celery, onions and garlic in the oil
  • Add stewed tomatoes, Rotel, chicken broth, and beef broth and tomato soup to onion mixture
  • Add water to bring liquid above halfway mark
  • Leave to boil for 20 minutes on medium fire
  • Add salt, pepper, cumin, corn and chicken
  • Leave to cook for 30 minutes (or longer if you desire a thicker soup)
  • Remove from fire
  • Add green onions
  • Add shredded cheese and enjoy with Tostitos on the side


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