Tuesday, February 16, 2016

Chicken Taco Soup

Don't worry, soup season is almost over! Maybe. Probably not.

I made yet another taco soup variation last night and it's really good, in my opinion. I cheated and used a rotisserie chicken because I was feeling extra lazy in the kitchen and was doing a million things at once!

Chicken Taco Soup

Ingredients (makes 4 servings):
4 cups of chicken stock
1 bag of baby spinach (6oz)
1-2 cups of shredded chicken
1 14.5oz can of black beans, rinsed and drained of liquid
1/2 large white onion, diced
2 jalapenos, diced (see spice instructions below)
1 bell pepper, diced
8oz Ortega Medium Taco Sauce
1  Tbl cumin
1 Tbl paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 Tbl oil

Heat oil over medium high heat and add onion, jalapeno, and bell pepper. Cook for about 8 minutes or until the vegetables have softened. Add your spices, black beans, and spinach. Cook for about 3 minutes and make sure the spinach has wilted. Add the chicken, chicken stock, and taco sauce to the pot, turn down to medium low, and cook for 30 minutes to an hour.

Enjoy :)

Spice level instructions:
Really Spicy- Do not remove any seeds or stems from pepper
Spicy- Remove seeds and stems from 1 pepper
Warm- Remove seeds and stems from both peppers
Not Spicy- Use green bell peppers or poblanos instead