CHICKEN TACO SOUP RECIPE

CHICKEN TACO SOUP RECIPE

The weather here in the south is beginning to cool down, and it is lovely. I love a hot bowl of soup on a cool day. However this tasty soup recipe is great for any day. I love to couple this with organic corn muffins, Garden of Eatin chips or a small side salad. I also love to add sliced avocados to the top. You can add more veggies and you can leave the chicken out if you prefer. So hop on in the kitchen and get cooking. And don’t forget to make extra. It is perfect to freeze and thaw out on a busy day for supper.

Ingredients

3 tablespoons olive oil

1 onion chopped

3 garlic cloves, minced

3 basil leaves chopped finely

5 thyme twigs (stripped off the twig)

2 cups shredded cooked free range chicken breast (about 10 ounces)

1/4 cup dry white wine (optional)

1 tablespoon chopped seeded jalapeño pepper (optional)

2 tablespoons ground cumin

1 tablespoon chili powder

1 box no-salt-added free range chicken broth

2 (14.5-ounce) cans diced peeled organic tomatoes (BPA free), undrained OR 1 container organic cherry tomatoes cut in half

1 jar of organic tomato sauce

2 cans of organic black beans

Organic (non GMO) tortilla chips (about 8); Garden of Eatin is a great brand

1 avocado diced

grass fed cow cheese (to sprinkle)

Sea salt to taste

Preparation

Sauté’ onion and garlic in olive oil over medium heat (about 3 minutes).  Stir in chicken and next 12 ingredients (chicken through tomato sauce); bring to a boil. Reduce heat, and simmer 1 hour. Add black beans after about 45 minutes. Ladle soup into bowls; top with tortilla chips and avocado.

 

ENJOY AND SHARE

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