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!
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
- 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.
- Add the corn, beans, onion, and garlic. Stir to combine.
- 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