Ok, I must be on a Mexican food kick. Not a bad thing, right? This originally was chicken tortilla soup but seeing as corn is a no-no, I’ve made it into something just as tasty-sans grain. 😀 yay! I make this at least every other week because it’s a Steve favorite, which is saying something. You can make it as spicy or mild as you like, so experiment away!
Chicken Taco Soup
- 1 lb boneless, skinless chicken thighs
- drizzle of olive oil
- 1 tbsp. each of: cumin, chili powder, garlic powder, onion powder, salt and pepper
- 1 yellow onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 can rotel (I use hot)
- 2 large tomatoes, diced (or 1 can of diced tomatoes)
- 1 small can green chilies
- 1-2 tbsp. tomato paste
- 32 oz chicken stock (homemade is preferred, but organic boxed stock is fine too)
- Toppings: sliced avocado, chopped fresh cilantro, sliced green onion, hot sauce
-Preheat oven to 375 degrees
-Line a baking sheet with aluminum foil, laying chicken in a single layer
-Drizzle chicken with oil, and coat with half of the spice mixture
-Bake for 25 minutes, until chicken is cooked through. Allow to cool and shred with two forks, set aside
-Heat a large pot over medium-high heat, add oil to coat the bottom. Add onion and bell pepper, cook until softened, about 5 minutes
-Add garlic and cook another minute. Mix in rotel, tomatoes, green chilies, and tomato paste. Stir until combined and cook for a couple minutes
-Add the remaining half of the spice mixture, stir. Add shredded chicken and it’s juices back into the pot. Pour in chicken stock
-Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes-two hours. The longer it cooks, the more flavorful and concentrated the soup will be. If it looks too thick, add a bit more stock.
The hot rotel does add a good amount of kick, as it’s made with habaneros. Steve and I didn’t find it overwhelmingly hot, but always cook to your spice preference.