Taco Soup

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997


  • 1 lb chicken cubed (or Healthy Choice ground beef)
  • 1 cup onions, diced
  • 4 oz bell pepper, chopped
  • 2 cloves garlic

Cook chicken, onions, bell pepper, and garlic until done.

  • 14 oz can Pinto beans
  • 14 oz Trappey® pinto beans with jalapeno peppers
  • 1 cab Rotel® tomatoes, diced
  • 1 large can stewed tomatoes, chopped
  • 2 small cans tomato sauce
  • 1 large can white hominy, drained
  • 1 large can yellow whole kernel corn
  • 4 cup water
  • 1 Tbsp chili powder
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp cumin
  • Red or cayenne pepper to taste

Mix remaining ingredients and bring to boil, then simmer for 1 hour. Let stand 3 to 4 hours before serving for improved flavor.

Serves 8 (2 cups servings; 2 meat, 2 bread, 1 vegetable, 1 fat (beef) exchanges).

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