Fall time means soup time!!

TACO SOUP

So it has been raining here for like two days straight and the weather is definitely cooling down. So with Autumn fast approaching we decided to dive into the soup recipes! Spencer LOVES this recipe and I usually end up quadrupling it! I originally got this recipe from my aunt Anne, so thanks to her. YUMMY! (just as a side note, I haven't been able to find Mexican Velveeta Cheese anywhere in Boston! So, my wonderful mother-in-law sent me a stock!)

2 1/2 Cups cooked shredded chicken

1 11 ounce can Mexican corn

3 cans cream of chicken soup

1/4 pouch of taco seasoning

2 cans of chicken broth

8 ounces of sour cream

1/2 package of Mexican Velveeta cheese (8 ounces)

Combine cooked chicken, Mexican corn, cream of chicken soup, taco seasoning, and chicken broth. Bring to a boil. Mix sour cream and Velveeta in a separate bowl. Remove 1 cup of boiling mixture and add it slowly to the sour cream and Velveeta (this keeps the creams from curdling). Add everything together and enjoy.

We like to dip tortillas chips in the soup and usually have a green salad!