Chicken Taco Soup

We love all foods with Mexican flavors.  Honestly, I think I could eat Mexican food everyday and never get sick of it.  Give me a platter of chips and salsa and I’ll be content for days.  We’re also huge fans of soup.  So the marriage of Mexican flavors and soup was a perfect match, and made for the perfect meal.

So what can I say about this soup?  Although taco soup is nothing new in the food world, I’ve never made it.  I enjoy it every time I have it but for some reason beyond me we’ve never enjoyed a batch of homemade taco soup, until now.  This was such an easy soup to put together, it was only a matter of mintues before everything was in the pot and simmering.  The sweetness of the corn and tomatoes added so much natural flavor to the soup and help counteract the spiciness of the rotel and cayenne.  The cilantro added earthy and bright flavors and really helped brighten the flavors as well as add a splash of color.  And let me tell you, it’s always good to have a colorful plate…it’s just more appealing to the eyes(my MaMaw’s philosophy).  My MaMaw was a huge fan of color, not only in her wardrobe but on her plate as well.  A meal wasn’t complete without a splash of color!

We really enjoyed this soup, and it paired nicely with jalapeno cheddar cornbread.  This also reheats nicely for subsequent throughout the week, and I honestly think it may be better the day after it’s made just because the flavors have had more time to develop.  This soup freezes well, so you could make a big batch and put half in the freezer for future meals (or for one of those days you just don’t feel like cooking!).  The next time you have a craving for Mexican food, keep this soup in mind.  It’s a meal you’re entire family will enjoy. 

Chicken Taco Soup

Ingredients:

3 Cups rotisserie chicken
1 (14.5oz) can stewed tomatoes
1 Can Rotel
1 (14.5oz) can black beans
1 (12oz) bag frozen corn
3 1/2 Cups chicken stock
1 Medium onion, chopped
1 Package taco seasoning
1/2-1 Tsp cumin
1 Tsp garlic powder
1 Tsp chili powder
1/4 Tsp cayenne pepper
Salt and pepper to taste
2 Tbsp olive oil
1/2 Cup cilantro, roughly chopped plus additional for garnish

Directions:

Place a large dutch oven (or stockpot) over medium heat.  Add the olive oil to the pan and allow to heat for about 30 seconds.  Add the chopped onion and sautee until onion starts to become transulcent, about 2-3 minutes.

Once the onions begin to tenderize, add the tomatoes, chicken stock and rotel and stir together.  Then add the taco seasoning, cumin, garlic powder, chili powder and salt and pepper and stir to incoporate.  Add the corn, beans, and chicken and stir.  Bring to a boil and then reduce to a simmer.

Place the lid on the pot and allow to simmer, stirring occasionally, for 20 minutes.  Remove from heat and stir in the cilantro.  Spoon into bowls and enjoy!

Recipe source: A Lynsey original