Taco Soup

Most of my holiday "work" is done, so I am feeling relaxed and relieved this morning. We have only a few items on our agenda today, all of which we are looking forward to. To balance out all of the gifts this time of year brings, we are taking our boys to the store to pick out toys/books for kids who will be spending their Christmas in the hospital. Then we'll drive to Children's and deliver the goodies. After that is family naptime, then church to celebrate Jesus' birth and dinner (homemade raviolis...mmmm) with family. 

Here's wishing you all a day filled with good things, as well! Merry Christmas!

This soup is so delicious and it has warmed our bellies on this very frigid holiday week. Make it as spicy or mild as you'd like!

Heat 3 tablespoons of olive oil in an extra-large skillet over medium heat. 

Add:

4 cloves garlic, minced

1 red or green bell pepper, chopped

1 bunch green onions, thinly sliced

2 jalapeño peppers, finely chopped (optional)

Salt and pepper, to taste

Cook until soft and fragrant, about 3 to 4 minutes. 

Add:

1/4 cup flat-leaf parsley, finely chopped

1/4 cup cilantro, finely chopped

Cook for an additional 2 minutes.

Add:

32-oz. container chicken stock

Two 28-oz. cans diced tomatoes

15-oz. can whole kernel corn, drained

15-oz. can black beans, drained

Bring to a boil over medium-high heat. Reduce to medium-low and simmer for 30 minutes, stirring occasionally.

Five minutes before the soup is finished, add 2 cups of shredded chicken.

Ladle into serving bowls and top with shredded cheddar cheese, sour cream and tortilla strips!

Taco Soup

Warm up with this spicy, yummy taco-inspired soup!

Contributed by Megan Porta from pipandebby.com.

Published Dec 24, 2013

Serves: 8

Total time: 50 min

Taco

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 red or green bell pepper, chopped
  • 1 bunch green onions, thinly sliced
  • 2 jalapeño peppers, finely chopped
  • Salt and pepper, to taste
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 32-oz. container chicken stock
  • Two 28-oz. cans diced tomatoes
  • 15-oz. can whole kernel corn, drained
  • 15-oz. can black beans, drained
  • Meat from one Rotisserie chicken (~2 cups), shredded
  • Shredded cheddar cheese, sour cream and tortilla strips, for topping
Instructions:
  1. Heat olive oil in an extra-large skillet over medium heat. Add garlic, bell pepper, green onions, jalapeño peppers, salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add parsley and cilantro and cook for an additional 2 minutes.
  2. Add the chicken stock, tomatoes, corn and beans to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Five minutes before the soup is finished, add the chicken.
  3. Ladle into serving bowls and top with cheese, sour cream and tortilla strips.