Taco Soup Click image to enlarge
Course: Starter
Dish: Meat
Serves: 4
Nutritional information per serving:
Nutrient Per serving
Energy 417kcals
Fat 26.1g
    of which saturates 8.4g
Carbohydrate 13.0g
of which sugars 6.6g
Fibre 4.7g
Protein 30.3g
Salt 1.3g

 


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Taco Soup

Do you have turkey and other food hanging around from Christmas? This taco soup is perfect for using up left overs and makes a change from traditional festive meals.

Taco Soup

Ingredients:
  • Serves 4
  • 1 tbsp sunflower oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 rounded tsp smoked paprika
  • ¼ x 142g can tomato puree
  • 1 x 400g can chopped tomatoes
  • 500ml chicken stock
  • 300g canned or cooked chicken, diced or thickly shredded
For the topping:  
  • 4 tbsp sour cream
  • 1 ripe avocado, sliced
  • 50g cheddar, grated
  • 1 large handful tortilla chips
  • 1 small bunch coriander, roughly chopped
Method:
  1. Heat the oil in a medium saucepan. Gently fry the onion until softened. Add the garlic and paprika and cook for a further 1 – 2 minutes.
  2. Stir in the tomato puree, then add chopped tomatoes, chicken stock and bring to the boil. Once boiling, reduce the heat. Cover and simmer for 8 - 10 minutes.
  3. Add the chicken and continue to cook until heated through. Spoon into serving bowls. Top with the sour cream, avocado, cheddar, tortilla chips and coriander leaves.
  4. Cook’s tip: Simple using canned chicken or great for using up leftover chicken from your roast dinner.
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