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TEX MEX CHICKEN TACO SOUP


TEX MEX CHICKEN TACO SOUP

Ingredients

1 medium sweet diced onion
1 medium serving of blanched and jalapenos, seeded and diced
olive oil
Chop 4 cloves of garlic
3 cans of 15 ounces white cannellini beans
1 cup stocky salsa [Use soft, medium or hot, to your liking]
1 16 oz. Low sodium canned chicken stock plus extra as needed to thin
1 11 oz mexican jars
3 tablespoons tacos
1 tablespoon ground caraway seeds
1 teaspoon salt to taste
1 teaspoon ground anchovy chili
1/2 tsp oregano
1/4 tsp black pepper
1 lime juice
3 cups fried chicken or grilled chopped
3 ounces cream cheese, softened
2 tablespoons chopped cilantro
Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream

Instructions

  1. In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant.
  2. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil.
  3. Cover, then reduce heat to medium and cook for 20-25 minutes until the beans are soft.
  4. Add lime juice, chopped chicken, cream cheese and chopped cilantro. Cook another 5 minutes or until the cream cheese melts and the chicken warms up.
  5. Serve with your favorite taco fillings.


This article is adapted from this site.
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