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Friday, March 30, 2012

Cheesy Mexican Chicken Taco Soup

Soup warms the soul (at least I think so) and is always a welcomed meal at my house. We eat it whether its hot or cold outside. This soup in a "Julie original" (came from my own little head) and I loved the way it turned out! This Cheesy Mexican Chicken Taco Soup has got just the right amount of kick to it, its a little spicy but not too spicy (you can cut out the 1 can of chilies if you think it might be too hot for your family)...its just FANTABULOUS~ and I have to say "It's one DARN GOOD SOUP!!!!"

Cheesy Mexican Chicken Taco Soup
1 envelope taco seasoning
2 lbs boneless skinless chicken breast, cut into smaller...bite sized chunks
1 t. onion powder
1 t. garlic powder
1/3 c. flour
4 c. HOT water + 4 chicken bullion cubes
2 (10 oz) cans diced tomatoes with chilies
2 small can chilies
1 can black beans, drained
1 can corn, drained
1 c. cubed processed cheese
1 1/2 c. grated Monterrey Jack cheese
1 1/2 c. half-and-half cream
1 c. grated cheddar cheese
Frito corn chips

In a large skillet, brown chicken pieces. DO NOT COOK entirely. Add taco seasoning. Stir so all pieces are coated well. Place chicken into crock pot. In medium saucepan pour in canned tomatoes. Whisk in flour, garlic powder and onion powder. Heat and mix until all flour is incorporated into tomato sauce. Gradually stir in water. Add bullion cubes and stir until they are dissolved. Pour over chicken in crock pot. Add black beans, chilis and corn. Cook on low for 3-4 hours or until chicken is completely done. WHEN chicken is done, add process cheese and Monterrey Jack cheese. Stir until cheese is melted. DO NOT BOIL!!! Stir in half-and-half. Stir while soup thickens slightly. (BE CAREFUL not to boil or your cheese with curdle and soup won't be creamy). Serve HOT, topped with grated cheddar cheese and Frito Corn chips.

*it would also be good topped with sliced olives, avocados, chopped tomatoes AND a dollop of sour cream (I didn't have any or I would have added them to mine)


1 comment:

  1. Oh my goodness, this sounds fantastic!! I can't wait to try it. Thanks for sharing it.