Chicken Taco Soup
Chicken - shredded (as much as you like!) I used about 2 cups of boiled I had stored in the freezer.
1 tbsp. olive oil
2 cups chicken broth
2 cups water
1 package taco seasoning (I used my dashes and eye balling of cumin, paprika, garlic powder, onion powder, chili powder, salt, pepper and pinch of crushed red pepper flakes)
1 tsp. ground cumin
1 1/2 tbsp. red taco sauce
6 oz. can tomato paste
1 can fire roasted stewed tomatoes
1 cup diced frozen onion1 can black beans - drain and rinsed
1 can whole kernal corn - drain and rinsed
First heat up 2 cups of broth in either a quart measuring cup or large bowl, add the can of tomato pate and break down by either whisk or fork and set aside.
In your soup pot heat up olive oil add in onion to brown, I also added minced garlic because we have a huge bottle in the fridge. Once onion is brown add in the chicken, taco seasoning, taco sauce, tomato paste/broth mixture and fire roasted stewed tomatoes(I used my hand emulsifier and broke up the tomatoes since I don't like them chunky). After all is mixed together let sit for a few minutes until the chicken has taken on the flavor of the spices.
When the chicken has become flavorful add in the cans of corn and black beans and 2 cups of water. Simmer on low for a hour. Stir in the juice of one lime right before serving.
Prep: 30 minutes
Cook time: 1 hour
This was super yummy and totally a keeper recipe for the cookbook.