Quick Chicken Taco Soup

  • Yield: servings


Chicken Taco Soup:
1 1/2-- lb Ground Chicken
1/2-- Onion, roughly chopped
1can of corn
1can of black beans
1can of kidney beans
1can of tomato sauce
1can of tomato paste
1can of diced tomatoes
1/2-- a container of Salsa, your choice
2cups Water
-- Hot Sauce, to taste
1 1/2tablespoons Salt
1 1/2tablespoons Pepper
2tablespoons minced garlic
2cups Shredded Cheese [garnish]
-- Sour Cream {garnish}
Tortilla Chips:
6-- Corn Tortillas
1teaspoon Salt
1/8teaspoon paprika


Chicken Taco Soup:

1. Brown ground chicken and chopped onion in a stew pot. Once chicken is browned and onions are translucent, drain fat, if any, and return to stove.

2. Open all the canned ingredients. DO NOT DRAIN! Add all canned ingredients, Salsa, water, salt, pepper, garlic, and hot sauce (if you want some heat). Stir, to mix ingredients.

3. Bring soup to a boil; then reduce to a simmer. Simmer soup for 30- 45 minutes, stirring every 10 minutes. Prep ingredients for garnish and make tortilla chips. (see recipe below step 4)

4. Once soup is done simmering, remove from heat and ladle into bowls. Top with 2-3 tortilla chips, (homemade or store bought) shredded cheese, and a dollop of sour cream. Enjoy!

Makes 6 servings.

Quicky Homemade Tortilla Chips:

1. Preheat oven to 400 degrees.

2. Stack tortillas, and cut into 6 slices, like a pizza!

3. Spread tortilla slices out onto a heavy, non-stick cookie sheet in a single layer. Sprinkle with Salt and Paprika.

4. Bake 8-12 minutes or until chips are brown and slightly crispy. (if left after 8 minutes, check every minute to ensure they don't burn!) Remove from oven, let cool 5 minutes, and serve!