Wednesday, October 14, 2009

Chicken Taco Soup

With the cool fall weather comes sweaters, pumpkins, and soups to warm the heart. I made this dump recipe up the other night and it was SUPER good so i thought i'd share.

Chicken Taco Soup

4 boneless skinless chicken breast, cut to about 1 inch chunks

1 small yellow onion, diced

1 7oz can Diced Green Chiles

1 small can black olives

1 can corn

1 can black beans (drain and rinse)

1 10oz can Enchilada Sauce (the red kind, i used old el paso)

1 can diced tomatoes

2 cans low sodium chicken broth

salt and pepper, about 2tsp cumin

Sautee chicken and onion in pan over med/hi heat with a little olive oil until chicken is cooked through and onions are beginning to be see thru. Now get ready for the hard part- open all the remaining ingredients and dump them in, juice and all. The only thing i recommend draining is the beans, but thats just a personal preference thing. I'm sure it'd be fine if you just dumped it in too. Now simmer away on the stove until you cant stand to smell it anymore! I think we cooked ours for about an hour, bubbling away on low. Dont forget to stir and enjoy!

I served this with some tiny pasta. Heres a great tip though, cook your pasta seperate and do not add to the soup before serving because it will not keep well for leftovers with the pasta in it. It also soaks up most the yummy good juice, and thats not very "soup" like now it it?! (which is what happened to me, thats why i know to tell you! lol)

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