https://www.copymethat.com/r/fqWk3ubJw/chicken-taco-soup/
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fqWk3ubJw
2024-10-28 13:31:33
Chicken Taco Soup
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Servings: 4 to 6
Servings: 4-6
Ingredients
- 2 Tablespoons olive or vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 cups chicken broth (or 5 cups water plus 5 tsp. or less of chicken bouillon powder)
- ½ cup white or brown rice
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can whole kernel corn, drained
- 1 cup chopped roasted red peppers
- ¼ cup tomato paste or 8 oz tomato sauce
- ½ tsp. ground cumin
- 1 teaspoon paprika
- ¼ tsp. chili powder
- ½ tsp. dried oregano
- 1 tablespoon dried cilantro (or fresh)
- 3 to 4 cooked, skinless boneless chicken breast halves, cut into bite sized pieces
- Tortilla chips, crumbled
- Sour cream, shredded cheese, black olives, avocado
Steps
- In large soup pot, sauté onion and garlic in oil for 3 to 4 minutes over medium heat, or until softened.
- Add chicken broth / water & bouillon powder; raise temperature to high heat and bring to a boil.
- Add rice, reduce heat to simmer for approximately 20 minutes or until rice is al dente texture (8 minutes for white rice).
- Add black beans, corn, peppers, tomato paste, cumin, chili powder, oregano and cilantro; increase temperature to bring soup to a slow boil, then simmer on low heat for another 10 minutes.
- Remove from heat and add cooked chicken; allow to sit 5 minutes to warm through.
- Serve with toppings of choice - crumbled tortilla chips, sour cream, shredded cheese, sliced black olives, avocado.