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Chicken Taco Soup
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Description
A delicious, easy and budget friendly soup! This is always a hit in our house and great for leftovers. Also great to freeze and pull out for a quick lunch!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Onion, Diced
- 2 whole Carrots, Diced
- 2 stalks Celery, Diced
- 1 whole Bell Pepper, Stem And Seeds Removed, Then Diced
- 4 cloves Garlic, Minced
- 2 whole Jalapenos, Seeds Removed And Diced
- 1 Tablespoon Garlic Powder
- 3 Tablespoons Chili Powder
- 1 Tablespoon Oregano
- 1 Tablespoon Cumin
- 5 cups Chicken Stock
- 1 bunch Cilantro, Chopped And Stem Removed
- 28 ounces, weight Canned Diced Tomatoes
- 30 ounces, weight Canned Corn, Drained
- ½ whole Baked Chicken, Skin Removed, De Boned And Diced ( About 2 Pounds Of Chicken Meat)
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- 15 ounces, weight Canned Kidney Beans, Drained And Rinsed
- 4 cups Tortilla Chips (Garnish)
- 3 cups Cheddar Cheese ( Optional, Garnish)
Preparation
In a large stock pot add olive oil, onion, carrots and celery. Heat over medium high. Cook until softened and starting to caramelize.
Add bell pepper, garlic, jalapenos and seasonings. Cook for about 2 minutes until fragrant.
Add chicken stock, cilantro, diced tomatoes with juice, corn (drained), baked chicken meat, black bean and kidney beans (drained). Stir well. Bring to a simmer and turn to low heat and cook for at least 30 minutes. Or if you have all day let the soup cook on low all day long.
Garnish with selected toppings!
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