Monday, February 10, 2014

Chicken Taco Soup

Our local weather guys, Athens GA Weather, are forecasting a nasty winter storm for this week.  Which is crazy, because we just had a winter storm two weeks ago, and normally we don't get to see snowflakes but once a year.  Since it's slated to be cold and icy, I've decided that a hot and zesty soup should be on the menu.  At first I considered making a ramen soup that I've been eyeballing, but ultimately went with old faithful: Chicken Taco Soup.  It's easy to make and always a crowd pleaser.  Before I became a parent, I would make it pretty spicy, but this time I aimed to keep it kid friendly.  So if you like heat, be sure to amend the recipe to add cayenne pepper and/or garnish with hot sauce.  Also, this is a great soup to double, since it freezes beautifully.  Finally, this recipe can easily be made in the crockpot, if you happen to be too busy sledding outside to be standing over a stove.   

Chicken Taco Soup
Serves 6-8

2 Tbsp Olive Oil
1 Onion, sliced
1 Red or Green Bell Pepper, diced (I used both)
1 lb Boneless Chicken Breasts
3 Garlic Cloves, minced
Salt & Pepper, to taste
7 oz can Diced Green Chile Peppers
14.5 oz can Diced Tomatoes
4 Cups Chicken Broth
2 Cups Corn
15 oz can Black Beans, drained & rinsed
1 1/2 Tbsp Chili Powder
1 1/2 tsp Cumin Powder
1/2 tsp Mexican Oregano
Optional: 1/2 tsp Cayenne Pepper, or to taste
1/3 Cup Fresh Cilantro
4 oz (~ 2 cups) of Monterey Jack Cheese, freshly shredded
1 Cup Sour Cream
Optional Garnishes: Lime Wedges, Diced Avocado, Tortilla Chips, Shredded Cheese


1.  Heat a large stockpot over medium heat.  Add in the oil, the onions, and the pepper and sauté until softened, about 5 minutes.

2.  Add in the chicken breasts and garlic, and season with salt and pepper.  Cook for 1-2 minutes, flip the chicken, and cook for an additional minute, or until the outside is white.

3.  Stir in the green chiles, diced tomatoes, chicken broth, corn, black beans, chili powder, cumin powder, and oregano.  Add in cayenne pepper, if using.  Bring to a boil, and then reduce heat to a simmer.  Allow soup to simmer for 40 minutes.

4.  Using tongs, remove the chicken from the soup and place on cutting board.  Meanwhile, stir the cilantro, cheese, and sour cream into the soup, and keep the soup at a simmer while the chicken is resting.

5.  Allow the chicken to rest for 10 minutes, and then cutting against the grain, dice into bite-sized pieces and add back into the soup.  Ladle the soup into bowls and serve with garnishes.

Serving Size:  1/8th of Soup
Calories:  299
Fat: 15
Carbs: 22
Protein: 21

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