Sunday, February 1, 2009

Chicken Taco Soup

Chicken Taco soup- Serves 4-6
1-2 breast chicken—boil to shred (I use 1)
1-2 cans pinto and/or black beans, drained and rinsed
Corn or diced green peppers or other veggies that would work well…
½ can Mexican style diced tomatoes *optional*
4-6 cups water + 4 tsp better than bullion (or 4 cups broth)
little lime juice
2 cloves garlic
½ Onion diced

to taste:
Chili powder
Jalapeno salt (jalapeno salt is just if you want some heat. I've only seen it sold here in TX though)

Saute the onion and any other hard veggies in a little oil in the bottom of the soup pan. When mostly tender, add everything else and heat. Season as you like with the chili powder, cumin, jalapeno salt, and/or cayenne. You can also use ranch style beans in place of the black or pinto to cut down on the seasoning you need. If that's the case, don't rinse and drain them.

1 comment:

Netts Nook said...

Thanks for sharing can't wait to try.
Have made with beef but not chicken.