Thursday, June 3, 2010

Chicken Taco Soup

Chilly days mean big pots of soup around these parts. This one combines the flavor of a chicken taco in one warm bowl. Bake up a batch of cornbread to go with this and you're good to go.

Hands-On Time: 5 minutes
Ready In: 20-25 minutes
Yield: 6 servings

1 pound boneless skinless chicken, cooked and shredded
2 cups cooked kidney beans
2 cups prepared salsa
6 cups chicken stock
1 packet taco seasoning
2 cups tortilla chips, crushed


1. Combine chicken, beans, salsa, stock and seasoning in a 2-quart soup pot.
2. Bring to a boil and reduce heat until soup is simmering.
3. Let cook for 15 to 20 minutes so flavors blend well.
4. Top each bowl of soup with crushed tortilla chips.

Switch the beans to pinto if you like and add sour cream and a sprinkling of cheddar cheese to each bowl for a change of pace.

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