ActiveRecipe Blog

Chiken Taco Soup was delicious

I have had a Lawry’s Taco Seasoning in my pantry for quite awhile now. I had planned on making this dish awhile back, but never got around to it. I love tacos and thought this soup sounded delicious.

I did cut back on the cumin and garlic powder which seemed a bit excessive to me, but other then that I followed the directions and it came out great. I even used a slotted spoon to pull out some of the ingredients without the liquid so I could cut some up for my 1 year old. I thought it might be a bit spicy for her taste but she was using both hands to eat it.

2-3 cups chicken, chopped
1/2 cup oil
2 onions, finely chopped
2 bell peppers, finely chopped
3/4 cup chopped Ortega green chiles
1 Tb. cumin
1 pkt. Lawry's Taco Seasoning
1 Tb. sugar
2 Tb. garlic powder
salt and pepper to taste
1 1/2 cups (15 oz. can) kidney beans
2 (14 1/2 oz.) cans stewed tomatoes
1 cup corn, canned or frozen
1 cup black olives, cut up
4 cups chicken stock or water
6 flour tortillas, cut into 3" triangles
sour cream and grated jack cheese (for garnish)

Sautee the chicken in the oil until cooked through, then add the onions, bell peppers, green chiles, cumin, seasoning packet, sugar, garlic powder and salt & pepper. Cook until vegetables are soft, stirring often. Add the kidney beans, stewed tomatoes (breaking them up with your fingers as you add them), corn, olives, chicken stock or water. Bring to a slow boil, then let simmer for about 10 minutes. Taste for flavor, adjusting seasonings if necessary. Add the tortillas, stirring well Serve in soup bowls topped with a dollop of sour cream covered in a tuft of jack cheese.