Quick Chicken Taco Soup

  • Yield servings

Ingredients

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

Instructions

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!

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