Chicken Taco Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
6 cloves garlic, minced
04 -
3 tablespoons taco seasoning
05 -
1 (425g) can black beans, drained and rinsed
06 -
1 (425g) can corn, drained
07 -
1 (425g) can fire-roasted diced tomatoes
08 -
3 cups shredded rotisserie chicken
09 -
4 cups vegetable juice (V8)
10 -
1 cup heavy cream
11 -
Kosher salt
12 -
Fresh cracked pepper
→ Garnish
13 -
Tortilla strips
14 -
Sour cream
15 -
Freshly chopped cilantro
16 -
Thinly sliced green onion
# Instructions:
01 -
Heat oil in a large pot over medium heat. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes.
02 -
Add garlic and taco seasoning and cook, stirring frequently, for 1 minute.
03 -
Add a few splashes of vegetable juice to deglaze the pan and scrape all the flavorful bits off the bottom.
04 -
Add black beans, corn, diced tomatoes, chicken, and the remaining vegetable juice to the pot along with a few large pinches of salt and pepper.
05 -
Stir to combine and bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 10-15 minutes.
06 -
Stir in heavy cream. Season to taste with salt and pepper. Garnish as desired with tortilla strips, sour cream, cilantro, and green onion.
# Notes:
01 -
This hearty soup combines the flavors of classic tacos in a comforting bowl. Using rotisserie chicken saves preparation time.