Chicken Taco Soup
Cooking the Chicken:
*1 and 1/2 pounds Chicken Tenders, around 8 or use Rotisserie Chicken
*2 to 3 Tablespoons Extra Light Olive Oil
*1 teaspoon Season Salt, we like Deverl’s Seasoning or Sea Salt
*1/4 teaspoon Fresh Ground Black Pepper or to taste
*1 teaspoon Dried Onion Flakes
*1 teaspoon Dried Minced Garlic
In a Skillet with lid on medium heat add the extra light olive and chicken tenders. Season the chicken with season salt, black pepper onion flakes and minced garlic.
Cover the chicken with lid and cook for 10 minutes. Then remove lid and cut strips into bite size pieces. Then place lid back on skillet and cook another 5 to 10 minutes or until chicken is no longer pink, deglaze the pan.
Note: You could also use a purchased cooked rotisserie chicken.
***Use a crock pot/ slow cooker with liner for easy clean-up.
Option 1: Crock pot Jalapeño Taco Chicken Soup
Add to the crock Pot:
*Cooked Chicken, cut into bite size pieces
*5 cups Chicken Stock or Vegetable Stock, low sodium
*2 tablespoons favorite Taco Seasoning or see our homemade taco seasoning below
*1 to 2 jalapeños, seeds removed and diced
*2 Carrots, medium dice (Optional, but I like the flavor and texture they give to the soup)
*1 large Onion, diced
*1 can 15 ounce canned corn or Freshly Frozen Corn
*1 can 15.5 ounce Pinto Beans, drain and add the last 30 minutes of cooking
*1 can 15.25 ounce Black Beans, drain and add the last 30 minutes of cooking
Cook on low for 2 to 3 hours or depending on your crock pot/slow cooker instructions.
Large Batch Taco Seasoning
Note: Add only 2 tablespoons to the above Jalapeño Taco Soup. Save for future taco soups, taco dips and taco meat for any taco recipe etc…
*1/2 cup Chili Powder
*2 teaspoons Coriander
*2 teaspoons Dark Cocoa Powder
*1 tablespoon Garlic Powder
*1 tablespoon Onion Powder
*1 tablespoon Cumin
*1 tablespoon Paprika
*1/2 teaspoon Sea Salt
*1/4 teaspoon Cayenne Pepper
*1/2 teaspoon Ground Ginger
Combine seasonings in a bowl and store in an airtight container, labeled.
Add ONLY 2 tablespoons to the Jalapeño Taco Soup.
Option 2: Taco Soup Crock Pot Style
*2 cups cooked Rotisserie Chicken, cubed or 1 pound cooked Ground Beef seasoned with sea salt and fresh ground pepper, to taste
*1 to 2 tablespoons Taco Seasoning, like McCormick mild or original
*1/8 teaspoon Red Pepper Flakes
*1 Tablespoon Dried Onion Flakes
*1 Tablespoon Dried Garlic Flakes
*2 cups Salsa, your Favorite
*2 cups Tomato Purée
*1 cup Chicken Stock
*1 can 7 ounce Diced Green Chilies
*1 can 15.25 ounce Black Beans, rinsed and drained
*1 can 15.25 ounce Pinto Beans, rinsed drained
*1 can 15.25 ounce low sodium Corn, drained
*Sea Salt and Fresh Ground Pepper, to taste
Place the above ingredients in a crock pot on low for 2 to 3 hours for bring out flavors. Serve with toppings of your choice.
Toppings:
*Chopped Cilantro
*Diced Tomatoes
*Sour Cream or Greek Yogurt
*Strip Tortillas
*Grated Cheese, like Colby Jack, Cheddar or even Parmesan Cheese
Enjoy!
Lindy
