Chicken Taco Soup, by Beverly Hicks Burch

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Well, the temps have finally reached what I would call decent, upstanding autumn weather. That usually means we start cooking good old comfort food around here. Nothing is quite as good as a good bowl of soup, chowder or stew on a chilly evening. This is also about the time I make my first pot of Posole.

I’ve been seeing a lot of Taco Soup recipes lately. Of course anything in my house that resembles Tex-Mex or southwestern cooking is going to be a hit and/or a must on the menu. That’s what happens when you marry a native New Mexican.

So over the weekend after studying several recipes including a Jamie Deen beef taco soup, I decided to venture out and put the ol’ trial and error technique to work. I try to have rotisserie chicken on hand, and it just so happens T & H brought one home from the store Saturday. Rotisserie chicken helps put the “easy” into a recipe.

The result was a huge, tasty pot of soup that get’s the native New Mexican thumbs up award. We garnished with grated cheese, a dab of low-fat sour cream and corn bread. You could very well serve warm, buttered flour tortillas or corn chips instead of the corn bread.

Chicken Taco Soup

1/2 of a Rotisserie Chicken, deboned, and coarsely chopped

1 red onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

3 10 ounce cans of green enchilada sauce

2 cups low sodium chicken broth

1 15 ounce can black beans, drained and rinsed

1 15 ounce can pinto, ranch or kidney beans, drained and rinsed (I used white kidney beans)

1 15 ounce can whole corn, drained

1 14.5 ounce can petite tomatoes, undrained

1 8 ounce can tomato sauce

2 4 ounce cans chopped green chiles

4 tablespoons taco seasoning

1 teaspoon chili powder

1/2 teaspoon ground cumin

1. In a large non-stick stockpot heat the olive oil over medium high heat. Add the chopped onion and minced garlic. Sautee until onion begins to appear translucent.

2. Add the taco seasoning, chili powder and cumin and cook and allow to ripen for 30 seconds, stirring constantly.

3. Next, add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 – 25 minutes.

Serve with grated cheese, low-fat sour cream, cornbread or warm, buttered flour tortillas or corn chips.


chicken taco soup B

Chicken Taco Soup

chicken taco soup C

Garnish with grated cheese – add a dab of low-fat sour cream for extra yum factor

© 2013 Beverly Hicks Burch All Rights Reserved.

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Comments: 2

  1. mountainmode October 28, 2013 at 12:32 pm

    Easy to make and delicious. I like it with the warm tortillas. You have a winner here!!

  2. bamasteelmagnolia October 28, 2013 at 10:23 pm

    I thought you’d like it 🙂

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