Best.Soup.Ever. This is the recipe for the taco soup that I made the weekend before last. It was a huge hit and I cannot wait to make it again, especially during the cold winter months.
1 lb. Chicken Breast, boiled and shredded
Extra Virgin Olive Oil
1/2 cup diced Onion
1/2 cup diced Green Pepper
1 tablespoon Minced Garlic
1 pkg Taco Seasoning (I used the cheesy version from Old El Paso)
1 8oz. jar Salsa
1 14oz. can Whole Corn
1 16oz. can Ranch-style Beans (Cannellini)
2 6oz. jars Tomato Paste
2-14oz. cans Chicken Broth
3oz. Cream Cheese (I used half of a regular package about 4-5 ounces)
Corn chips (I used Fritos and this is optional but recommended)
1 Package Monterey Jack/Cheddar Cheese (optional but recommended)
Sour Cream (optional but recommended)
1 small can Black Olives (optional – I didn’t use them)
1. Boil chicken and then shred
2. Sauté onions and green pepper in a small amount of olive oil
3. Add chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth
4. Stir and bring to a slow simmer for 20 minutes
5. Place cream cheese in a bowl; spoon some hot soup over it to melt it and dump back into soup (this is because it is impossible to make sure all clumps are dissolved).
6. Simmer on low for another 10 minutes
Serve with corn chips, sour cream, cheese and olives on top.
I also made homemade cornbread with splenda instead of sugar (because I ran out) and it turned out really well. Here is a link to the recipe for that.