Grilled chicken adds additional flavor to this taco soup
I love soup. It’s my favorite choice for lunch. I also love tacos, but not so much for lunch. Tacos are a hassle to deal with at lunch if one is trying to multitask while eating. A taco soup would fit perfectly into my lunch plans.
I ran into this recipe while reading some of the recent antics and predicaments that Paula Deen has gotten herself into. While I’m not here to judge or comment, you have to admit that the woman can cook. A case in point is this taco soup. I added smoky chicken into the mix, because that’s what I do.
This taco soup is one of my favorite lunch recipes, but don’t stop there. It’s also a great accompaniment to any Mexican cuisine. Like most soups and stews, feel free to add your personal tastes to the taco soup. I usually add a few diced jalapeño peppers to mine since I love the heat. Regardless how you do it, you’ll love the soup.
- 2 boneless, skinless chicken breasts
- 1/2 cup onions, diced
- 1 15-1/2 oz can pinto beans
- 1 15-1/2 oz can kidney beans
- 1 14-1/2 oz can diced tomatoes
- 1 7 oz can diced green chiles
- 1 1 oz package taco seasoning mix
- 1 1 oz package ranch dressing mix
- 1 cup frozen whole kernel corn
- 1 cup chicken broth
- 1/4 cup black olives, chopped
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- handful mesquite smoking chips (optional)
- tortilla chips
- shredded Mexican cheese
- chopped onions
- sour cream
- chopped fresh cilantro
- hot sauce
- Prepare a medium to hot grill. Add smoking chips if desired. Grill chicken breasts for 8 minutes, turning each 2 minutes or until an instant-read meat thermometer reads 165 ℉ (74 °C). Remove from grill.
- Remove chicken from grill and transfer to a cutting board. Cut into 1-inch square pieces.
- In a stockpot, add chicken and remaining ingredients. Mix ingredients until well blended.
- Cover pot and simmer over low heat for an hour, stirring every 15 minutes.
- Serve with choice of toppings.