Warm up with this spicy, comforting, yummy 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.
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.
1/4 cup flat-leaf parsley, finely chopped
1/4 cup cilantro, finely chopped
Cook for an additional 2 minutes.
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.