White Taco Soup
Recipe By: Megan
Prep time:
Cook time:
Total time:
Serves: serves 6
- 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.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/01/white-taco-soup/
3.5.3208