Manage your shopping list and search for recipes from across the web at ZipList.com

 
my foodgawker gallery
Tuesday
Dec242013

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 soup!

Serves: 8

Total time: 50 min

Taco Soup

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.

 

 

« Green salad with lemon vinaigrette | Main | Pumpkin pie pull-apart bread »

Reader Comments (6)

This soup looks soooo delicious! Lovely!

12.24.2013 | Unregistered CommenterKatrina @ WVS

What a warm and lovely soup! Perfect for a winter dinner. Your family has a wonderful Christmas tradition, Merry Christmas!

I love that this soup isn't ALL canned products. I've had the other version, it's good, but I avoid it because its all processed!
I'll be making this version before the New Year!!
Thanks for posting!

12.24.2013 | Unregistered CommenterSusan

This looks amazing. I am going to try a veggie version of this.

12.26.2013 | Unregistered Commentercrystal

Wow! I made this tonight for my New Year's Eve dinner and it was fabulous! I did change a couple of things but it was still so darn good! I used ground beef instead of chicken and added a little taco seasoning mix and used cream cheese to garnish instead of grated cheese. It is so delicious! I will no doubt make this again and again.

Thanks again for another delicious recipe!

Tami

12.31.2013 | Unregistered CommenterTami W

Made this last yesterday, my family and boyfriend LOVED it. Definitely making this again, doesn't cost much to make, does take a little time to chop up items, but totally worth it!

10.17.2014 | Unregistered CommenterTRACEY DELEON

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>