Recipes

Taco Soup

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Taco Soup


Taco Soup

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn
  • 1/4 cup tomato paste (about one small can)
  • 2 Klondike Goldust potatoes, diced
  • 2 (10 ounce) cans diced tomatoes
  • 1 can chopped green chilies
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 2 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  • Salt and pepper
  • Olive oil

Directions:

  1. Heat a large pot on the stove and add just enough olive oil to lightly coat the bottom of the pan.
  2. Cut the chicken into bite sized pieces and sauté until nicely browned in the hot pot. On TV, I actually roasted some chicken thighs seasoned with the chili powder, cumin, and paprika. I added a little olive oil in the pot, placed the chicken thighs skin side down, sprinkled them with the above spices, added the diced potatoes and roasted the chicken in an oven safe pot for about 30 minutes at 400 degree’s.
  3. If you choose to roast or saute chicken breasts, once the chicken is done, add the chopped onion and sauté for an additional 2 minutes.
  4. Add the chili beans, black beans, corn, tomato paste, green chilis and any additional spices desired.. Be sure to add all the liquid from the canned ingredients. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Taste and adjust salt and pepper.
  5. Fill a soup bowl with tortillas pieces and ladle soup over tortillas. Finish off with a dollop of sour cream, shredded cheese and chopped cilantro if desired. Enjoy!

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