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Mexican Taco Soup

Mexican Taco Soup

Ingredients:

  • Two chicken breasts
  • 2 tsp. cumin
  • 4 c. chicken bouillon
  • 1 can chopped tomatoes
  • 1 tbsp. oil
  • 1 can white kidney beans
  • 1 large onion, chopped
  • 1 can yellow corn, drained
  • 1 green bell pepper, chopped
  • 1/3 c. uncooked ri ce
  • 1 carroty peeled and sliced    Cheddar cheese
  • 2 tsp. garlic salt
  • Tortilla chips
  • 2 tsp. chili powder

Instructions:

  1. In a large soup pots make up the bouillon and simmer chicken breasts in it for 10 minutes or until tender. Remove chicken and reserve broth.
  2. Over medium heats add oil to pot and cook onion until soft but not brown (approx. 3 minutes). Add pepper and carrots and cook for another three  minutes.
  3. Stir in garlic salt chili powder and cumin, then add tomatoes and reserved broth.
    Simmer for 15 minutes or until vegetables are tender.
  4. Add beans, rice, and corn to soup and cook for another 15 minutes. Just before serving soup, cut chicken breasts into bite-sized pieces and add to the soup.
  5. Cook until heated through. Serve garnished with cheddar cheese and tortilla chips.
    (Note: this soup is delicious with or without the chicken chunks. For a more vegetarian meal,
    simply start with the bouillon and leave chicken out.)
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