Yesterday was a not-so-great day at our house. I won’t go into detail, nothing serious or anything…but suffice to say I didn’t feel like being all upbeat and cheery about soup so didn’t post this.
To make sure today started off good I made myself get up and go for a run with a couple girl friends at 5am and you just can’t help but feel good after that. Nothing like a couple friends to cheer you up right?
Or a run!
Today is a new day, right?
So. Soup.
We love soup around here. We eat a lot of it.
Slightly less now that we live in, what I call, “The Land of Eternal Summer” meaning Florida, but I still make it at least once a week. Especially now that it FINALLY ‘cooled’ off.
It was 50˚ this morning for our run and let me tell you, it felt amazing. I mean usually at that hour it is still 80˚ and I come home drenched, so I am super happy.
With it being hot all the time though, I have been leaning towards soups that seem more like ‘hot weather’ soups, you know like chili and this taco soup.
This was a huge hit and it’s not difficult or long and arduous. Just simple, throw-together-on-a-weeknight kind of food.
Good stuff.
- 3 tablespoons olive oil or bacon fat (your choice 🙂 )
- 1 whole onion, diced
- 3 cloves garlic, minced
- 32oz chicken broth
- 2 boneless skinless chicken breasts
- 1 tablespoon cumin
- 1 tablespoon fresh oregano
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 1½ cups heavy cream
- 8 ounces shredded mozzarella
- 1 14 ounce can corn
- 1 14 ounce can black beans
- 1 4 ounce can diced green chilis
FOR SERVING - extra cheese
- avocado
- fresh cilantro
- tortilla chips
- fresh tomatoes
- Place a large stock pot or dutch oven over medium heat.
- Add the fat or oil, once heated, add the onions and cook for a couple minutes just until they start to soften and then add the garlic.
- Once you can smell the garlic cooking, pour in the broth and bring to a boil.
- Add the chicken breasts, reduce heat and simmer until cooked through. Remove the chicken and set aside.
- Add the cumin, oregano, chili powder, salt and pepper.
- Shred or dice up the chicken and add back into the pot along with the sour cream, cream, mozzarella, corn, beans and chilis.
- Cook until bubbly and hot.
- Serve topped with your favorite taco toppings, I have some listed in the ingredient list if you need some ideas.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
