Tex Mex Chicken Taco Soup
Source of Recipe
I adapted from a recipe from Emeril's show
Recipe Introduction
This is a wonderful soup that freezes beautifully, so you might want to make a double batch. I make my own taco seasoning and omit the salt when I use it in this recipe. I serve it with cheese quesadillas.
List of Ingredients
2 large bone-in chicken breast halves -- skinned
1/2 cup diced onions
3/4 cup diced red bell pepper -- (3/4 to 1)
1 tablespoon minced garlic
Vegetable oil, olive oil, or Pam
1 package taco seasoning mix (might try low-sodium)
1 jar salsa or picante -- (8-ounce)
1 can corn niblets -- (11-ounce)
1 can hominy -- (14-ounce) drained and rinsed
1 can ranch style beans -- (16-ounce) oil skimmed from the top, if necessary
3-4 ounces tomato paste -- approx.
5 cups chicken broth -- approx. (use chicken broth that you cooked the chicken in, if desired)
1 large lime
6 to 8 ounces low-fat cream cheese -- OR use 4 oz. low-fat cream cheese and about 1/2 cup low-fat sour cream
fresh cilantro -- to tasteRecipe
In a large pot, cover chicken with cold water. If desired, add onion, celery, carrot, a few peppercorns, Better than Bouillon, etc. Bring to a simmer and simmer gently until chicken is just done (about 20 min?). Remove chicken to cool and then shred and set aside. Strain and reserve broth. Taste broth and add more bouillon if needed.
Saute onions, red bell peppers, and garlic in a small amount of oil.
Add taco seasoning mix and stir around.
Then add chicken, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes.
Squeeze in the lime juice.
Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes.
Add fresh cilantro.
Serve with tortilla chips or cheese quesadillas.
NOTES : I used 4 oz. light cream cheese and a scant 1/2 cup of light sour cream because I didn't want to open another block of cream cheese. That worked fine. It probably would have been fine w/o the sour cream but I wanted to get rid of it anyway. Obviously this recipe is very forgiving. I used my own homemade taco seasoning and next time will reduce the amount of salt in my mix. I ended up having to add a little water to the soup so it wasn't too salty.
Here's the original recipe:
Tex Mex Chicken Taco Soup Recipe courtesy Lauren Ogles
1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese
Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
Also, great on the second day over rice.
Episode#: EM1H22
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