Chicken Taco Soup

collage-2017-01-17-16_54_50

This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too! Here is the base.

What you need:

4-5 cups cooked chicken

1 -16oz can black beans or kidney beans

2 -10oz cans chopped tomatoes with green chilies

2 cups frozen corn

1 1/2 T cumin

1 1/2 T coriander

2T chili powder

ground red pepper (optional to taste)

salt & pepper to taste

6 cups chicken stock

2T vegetable oil

masa or corn flour mixed with water to make a smooth paste

How To:

Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!