Chicken Taco Soup

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


Serves 6

  • 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.


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