We’ve been on a soup kick lately, especially with the cold weather and have been getting sick of the same veggie beef that I always make. I hadn’t made taco soup in a while and decided to use chicken this time. There are so many varieties of this soup and all different add-ins to use. The following is the recipe I followed this time.
3-4 chicken breasts, cooked & shredded (I grilled mine this time and added some some seasoning)
1 small can of tomato paste
2 cans of Rotel
1 large can of black beans, rinsed
1 can of kidney beans, rinsed
1 can of sweet corn
2 bell peppers, chopped
1 onion, chopped
1 packet of taco seasoning or make your own here
1 bunch of cilantro
Sour cream (fat free/low fat)
Shredded taco cheese
Saute onions and peppers. Add garlic and let simmer for 10 minutes or until tender. Add in beans, corn, chicken, Rotel, stock, tomato paste and taco seasoning. Let simmer for 30-45 minutes, stirring occasionally. Serve with shredded cheese, a dollop of sour cream, fresh cilantro and a wedge of lime. Top with Fritos. Enjoy.