Chicken Taco Soup is another one of those easy, go-to meals that I love to do on Fridays. It requires little or no thought to whip up a batch (which is a good thing, because by Friday my frontal lobe is pretty much burned out).
I like to serve homemade soup with a loaf of my favorite White Whole Wheat Bread, but you could do brown rice, even taco chips if you really need a break!
I wish I had a picture to show you of my lovely Chicken Taco Soup. I really do. But I don’t have one, because we ate it before I found the camera.
Chicken Taco Soup
1/2-1 lb shredded, cooked chicken
1 tbsp olive oil
1 small onion, diced finely
1 bell pepper, diced finely
2 cloves garlic, chopped
2 14 oz cans diced tomatoes (or 6 fresh tomatoes, diced) OR 1 28 oz can crushed tomatoes
1 can corn (or fresh, or frozen, whatever is on hand!)
1 can pinto beans (I really like Eden Organics because the cans are BPA-free)
1 can great northern beans
1 small can chopped green chilis (optional)
1 recipe Homemade Taco Seasoning
Salt to taste
1 tsp cayenne pepper (optional)
1. In a large stock pot, saute the onions and garlic in olive oil about 3 minutes, until tender and slightly translucent.
2. Add everything EXCEPT the chicken. Gently mix in the taco seasoning, salt, & cayenne pepper.
3. Simmer 1 hour. Add the chicken, and simmer for another hour.
If you prefer, this can easily be made in a crockpot. Just dump all the ingredients in and cook on low for 4 hours.