Thursday, April 29, 2010

Taco Soup

It was a cold, overcast day and I wanted something to warm me up. Our painters already painted the exterior of our home and today they were working on all the doors. Though they closed the doors as much as they could, they couldn't close the doors all the way till the paint dried. It was drafty and I was freezing. I thawed homemade chicken stock and made Taco Soup. It hit the spot for sure! The soup I served my fam had all the fixin's...shredded cheddar cheese, sour cream, crunchy chips and jalapeño slices for Hubby. OHHHHH....YUMMY!

I love soup.

Taco Soup

Yield: 4-6 servings



  • 3-4 c chicken stock
  • 1-2 c chicken breast, cooked and cubed
  • 1- 15 oz corn
  • 1- 15 oz refried black beans
  • 1/2 packet Taco Seasoning
  • avocado, bite size
  • cheddar cheese
  • crushed tortilla chips
  • sour cream
  • jalapeño slices
  • cilantro, chopped
  • Tapatio
  1. Add soup ingredients to large stock pot and heat over med heat. Stir occasionally.
  2. If you need to cook the chicken for the soup, do the following: boil pot of water, dice raw chicken tenders and poach for 5 mins or till done. When cooked through, strain out chicken and add to soup ingredients.
  3. Simmer soup on low for 1+ hrs. The flavors will meld together nicely the longer it simmers. :)
  4. Dish out soup, add toppings and serve. ENJOY!!!

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