Friday, January 30, 2009

If you like tomatoes, then you'll love this chicken taco soup!

Chicken Taco Soup
From the kitchen of Aimee Weeks

Saute in 1-2 T. extra virgin olive oil:
1 onion, chopped
1 clove garlic, minced (I usually use about 1 t. of the preminced garlic from the jar)
1 (4 oz.) can diced green chilies

Add to the pot:
4 chicken breasts, cooked and shredded (I like to use a cooked chicken fryer from Costco and cut it into bite sizes...just make sure to take the skin off)
1 (46 oz.) can tomato juice
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can corn drained
1 (15 oz.) can kidney beans drained
1 (10 oz.) can beef broth
1 t. chili powder
1/2 t. cumin
1 T. Worcestershire sauce

Preheat a large pot and saute the first three ingredients then add the rest and simmer for 1/2 hour-1 1/2 hours. Serve (put directly in soup bowl) with: tortilla chips, shredded cheddar cheese, green onions and sour cream. (You can freeze at least half of this is enough to feed an army.) ENJOY!!!


Heidi said...

One of my favorites...did I tell you this recipe has made it to Florida now, my sister made it for the branch down there and they all LOVED it - but I'm taking credit for it down there. Hee hee.

Christi said...

Is this what you brought when I had my surgery? It was so yummy. Thanks for sharing!

Jennica said...

Thanks Heidi! I was hoping you would like that soup Christi (I am always a little nervous cooking for other people!) =)