Skillet Meal
Green Chile Taco Soup
Crispy Tortilla Chips
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 Tbsp minced garlic
- 1 (28-oz) can green chile enchilada sauce
- 2 cups chicken broth
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 (15-oz) can Ranch-style beans, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (1-oz) envelope taco seasoning mix
- 1 (3.5-oz) pkg tortilla strips
Instructions
- Cook beef, onion, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Stir in enchilada sauce, broth, corn, beans, tomatoes, and seasoning mix; bring to a boil, reduce heat, and simmer 10 minutes. Top with tortilla strips.
Side Dish Ingredients
- 1 (18-oz) pkg corn tortillas
- 2 Tbsp olive oil
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 400°F. Cut tortillas into wedges; place on a baking sheet, and brush with oil. Sprinkle with salt.
- Bake 8 minutes or until crisp.
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