Archive for Soups

Chicken Taco Soup

Hey there!

I don’t know about you but we’ve had some cooler weather lately and it makes me think SOUP! I LOVE soup anyway but cooler weather makes me CRAVE the stuff!

I came up with this recipe the other day when I had some leftover chicken in the fridge. I thought it’d make a great soup but I wanted something a little different from the “standard” chicken noodle soup (which I love too!).

This soup worked out really well…everybody that tried it loved it too! It’s easy to customize for your taste too. You can serve it with a dollop of sour cream and some shredded cheese and crumble a few tortilla chips into it. (or any combination you like) Easy peasy!

Enjoy this yummy Mexican twist on chicken soup…I KNOW we’ll be using this recipe many times…I hope you will too!

Happy Cooking!

~Renee

Adding the tomatoes to all that yummy chicken.

Adding the tomatoes to all that yummy chicken.

Pouring in the corn that I got from the farmer's market.

Pouring in the corn that I got from the farmer’s market.

Adding the taco seasoning. That recipe is on my blog too. (It's really good...and very economical.)

Adding the taco seasoning. That recipe is on my blog too. (It’s really good…and very economical.)

Now, for the black beans.

Now, for the black beans.

Here are the little containers of taco seasoning I make to keep on hand. I put the teaspoon in the picture so you can see they're pretty small.

Here are the little containers of taco seasoning I make to keep on hand. I put the teaspoon in the picture so you can see they’re pretty small.

Super delicious soup! :)

Super delicious soup! 🙂

Chicken Taco Soup

1 Large Rotisserie (or baked) Chicken

3 Cans Diced Tomatoes (with juice)

4 Cups Water

1 Cup Fresh or Frozen Corn

1 Can Black Beans, rinsed & drained

1 tsp Dried, Minced Onion

1 Clove Garlic, minced

1 1/2-2 Packets Taco Seasoning (store bought or homemade~recipe as follows)

Salt and Pepper to taste

  1. Take the rotisserie chicken and remove the meat from the bones, breaking into bite-sized pieces; put into a stock pot or dutch oven. Add the water. Turn burner to medium high so mixture can begin heating while you add the other ingredients.
  2.  Add the corn, beans, onion, and garlic. Stir to combine.
  3. Bring soup to a slow simmer and cook for approximately an hour so the flavors incorporate well.

4. Remove from heat. Serve with sour cream, shredded cheese, and tortilla chips, if desired. Delicioso!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#chicken #taco #soup #greatfood #easy#mexican

 

Hearty Chicken Noodle Soup

I LOVE soup any time but it’s beginning to get cold here and that makes me want soup more than ever! I thought I’d come up with a good chicken noodle soup. (My husband doesn’t like to have JUST chicken and noodles so I threw in some veggies.) I love the way it turned out and my hubby gave it a big thumbs up! 🙂

I chopped up the veggies and set them aside.

I chopped up the veggies and set them aside.

Cutting up the chicken breast. Sorry the pic is blurry...But, that's what I get for trying to do it myself...with my left hand...

Cutting up the chicken breast. Sorry the pic is blurry…But, that’s what I get for trying to do it myself…with my left hand…

Sauteing the veggies til they're tender.

Sauteing the veggies til they’re almost tender.

In the meantime, I'm cooking the noodles.

In the meantime, I’m cooking the noodles.

Now, I've added the cut up chicken to the pot with the veggies.

Now, I’ve added the cut up chicken to the pot with the veggies.

When the chicken is no longer pink, I take the flour together with some of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot...

When the chicken is no longer pink, I take the flour and 1/2 cup of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot…

...and add the cooked noodles.

…and add the cooked noodles.

The finished product is really yummy!!! (Great with a tossed salad too!)

The finished product is really yummy!!! (Great with a tossed salad too!)

Hearty Chicken Noodle Soup

3 Tbls Butter

3 Tbls Oil

1 Cup Carrots, sliced

1 Cup Celery, sliced

1 Cup Onion, chopped

1 1/2 lbs Boneless Chicken Breast, cut into small pieces

1/2 Pkg. No Yolks* Extra Wide Noodles

1 tsp Minced Garlic

1/2 tsp Salt (or to taste)

1/4 tsp Dried Basil

1/4 tsp Poultry Seasoning

32oz Container Chicken Broth

1/4 Cup All-Purpose Flour

2 Cups Water

1. Put the first 5 ingredients into a dutch oven. Saute 8-10 minutes on medium high, or til veggies are beginning to get tender. In the meantime, cook the noodles according to the package directions.

2. Add chicken pieces and saute til no longer pink, about 8 minutes. 

3. Put the flour and 1/2 cup of the chicken broth into a cup that has a lid and shake to combine. (Or, if you’d prefer, you can whisk it together in a bowl.) Pour into the chicken-veggie mixture and add the remaining chicken broth. Add the salt and spices. Continue cooking til thickened.

4. Add cooked noodles and the 2 cups water. Continue cooking til heated through. If the soup is thicker than you like, just add water til you get the consistency you want.

*No Yolks is the brand name for egg noodles made only with the egg whites.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**