Sunday, January 3, 2010

Chicken-Chili Taco Soup

An excellent recipe for using up leftover cooked chicken or turkey after the holidays. You can add any number of taco-esque condiments such as rice, kidney beans, fresh cilantro, etc. Below, however, is the basic starter recipe. I usually add extra chili powder and salt to taste.


  • 1 tsp olive oil
  • 1/2c onion, chopped (scallions are ideal)
  • 3 cloves garlic, minced
  • 14.5oz can petite diced tomatoes
  • 1-2c chopped cooked chicken breast
  • 1/4c salsa sauce (I like to use spicy)
  • 1 tsp oregano (ground in mortar and pestle)
  • 1/2+ tsp black pepper
  • 2 16oz cans chicken broth
  • 15.5oz can chick peas
  • 14.5 (or larger) can corn

Heat oil at med/high temperature. Add onion and garlic; saute 3 minutes. Add tomatoes and cook 5 minutes on low heat. Mix in spices. Stir in all remaining ingredients except for corn and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in corn and cook until warm.

Spoon into bowls, top with shredded cheese/sour cream/guacamole/whatever you please and ENJOY!

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