Tacos are one of my favorite foods and I usually make them for dinner at least once a week in one combination or another. Tacos also make great leftovers, check out Joanie’s Southwest Enchilada recipe for a great use of leftover taco fixins!! This week it was all about taco soup, hot and steamy, and especially satisfying with loads of cheese and cilantro to garnish. I love it SPICY (surprise, surprise), and I mean make-your-eyes-water-and-your-mouth-drool kind of spicy. Luckily, my husband also loves a little heat. We keep a giant jar of chili paste in the fridge and use it on almost everything. Of course, you can make this recipe as mild or as spicy as you wish. To make it extra fiery, try adding diced fresh jalapenos, powdered cayenne pepper or just dump in some tapatio! To tone down the heat a bit just use plain diced tomatoes instead of the ones with green chilies and don’t use tapatio or hot sauce at the end.
I’ve been on a couponing kick lately and have gotten some great deals on canned beans, taco seasoning, canned diced tomatoes and even tortilla chips! So I put it all together in a big pot (or crockpot) and voila: lovely, spicy, mouth watering taco soup! This soup is perfect paired with a cold, wintery evening, and like most soups even better for lunch the next day.
Makes about 6, 1 cup servings.
2 Tbs butter
1/2 sweet onion, finely diced
6-8 chicken tenderloins or about 3 breasts, cut into bite sized chunks
0ne packet of taco seasoning
A few dashes of fresh ground black pepper
2 cans chicken broth
1 can diced tomatoes with green chilies, with juice
1 can black beans, drained but not rinsed
Tortilla chips, roughly crumbled
Shredded cheddar, Colby jack or Mexican blend cheese
Chopped fresh cilantro
Tapatio or other hot sauce, if desired
Let simmer for a couple minutes, stirring occasionally and adding a little more broth if it gets too dry and thick. Add the rest of the chicken broth, the diced tomatoes with chilies and the black beans and let soup come back to a simmer. Salt as needed. 🙂