Winter is officially here!! Temperatures dropped here in the northeast this week, and colder weather calls for soup, soup soup! Tonight, I was in the mood for a Chicken Tortilla/Taco sort of soup....
I found a few recipes for soups like this online, and then came up with my own version.
It was delicious and I'll definitely be making it again!
Mexican Chicken Soup
3 chicken boneless, skinless chicken breasts
1 tbsp olive oil
1 taco seasoning packet
32oz low sodium chicken broth
4 cups hot water
1 15oz can great northern beans
1 15oz can light kidney beans
1 15oz can corn - drained
1 4oz can chopped green chilies
4 tbsp tomato paste
3 tbsp cornstartch
fat free sour cream
Preheat oven to 350 degrees. Drizzle olive oil over chicken breasts, and then season the breasts with about 1 tbsp of the taco seasoning.
Bake for 25 minutes.
*While chicken is baking, assemble the soup*
Put the following into a large pot - chicken broth, water, beans, corn, chilies, tomato paste, and remaining taco seasoning. Bring to boil, and then simmer for 30 mins.
(When chicken is cooked, shred apart with two forks, or your fingers if you are brave. Add to simmering soup.)
After 30 mins of simmering, mix cornstarch with a little bit of water into separate bowl and stir until combined. Add to soup. Simmer for 30 more minutes.
Garnish with desired toppings and serve!
I like to serve with Jiffy cornbread muffins :)