Chicken Taco Soup

Directions

  1. 1In your favorite soup pot, start with a tablespoon of olive oil, one chopped onion, one chopped bell pepper.
  2. 2Add three ribs of celery and two large chopped carrots.
  3. 3Add two chopped jalapeños.
  4. 4Add two tablespoons of freshly spooned garlic.
  5. 5On a medium-low heat, you want to let it simmer for a little while to soften the vegetables.
  6. 6Add in a half a tablespoon of garlic powder and a half a tablespoon of salt.
  7. 7Add a tablespoon of chicken tomato bouillon.
  8. 8Add two 1-ounce packets of taco seasoning.
  9. 9Add a 1-ounce packet of ranch dressing mix.
  10. 10Add about two tablespoons of zippy zap pepper sauce.
  11. 11Add a 4-ounce can of hatch green chilies.
  12. 12Add 15 ounces of not on the cob corn.
  13. 13Add 15 1/2 ounces of fire roasted tomatoes.
  14. 14Add 341 1/2 washed black beans.
  15. 15Add a total of eight cups of chicken broth.
  16. 16Add 16 ounces of American cheese, it comes on a block at the deli.
  17. 17Add an 8-ounce block of cream cheese.
  18. 18On a medium-low heat, you want to let it simmer for about 30 minutes, stirring occasionally.
  19. 19Once everything's incorporated, you want to add in one large, fully cooked, deboned chicken and let simmer for another 10 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 chopped bell pepper
  • 3 ribs celery
  • 2 large carrots
  • 2 jalape Yos
  • 2 tablespoons freshly spooned garlic
  • 0.5 tablespoon garlic powder
  • 0.5 tablespoon salt
  • 1 tablespoon chicken tomato bouillon
  • 2 ounces taco seasoning
  • 1 ounce ranch dressing mix
  • 2 tablespoons pepper sauce
  • 4 ounces hatch green chilies
  • 15 ounces corn
  • 15.5 ounces fire roasted tomatoes
  • 341.5 washed black beans
  • 8 cups chicken broth
  • 16 ounces American cheese
  • 8 ounces cream cheese
  • 1 large, fully cooked, deboned chicken

Equipment

soup potwooden spoon