This soup is a staple in our home; every fall I start making it again! I found this recipe in the Essential Mormon Celebrations cookbook that my Aunt Liz gave me. It has so many wonderful recipes in it! I also made the Cilantro Lime Dressing which was awesome, it had a thick texture and tasted great with the soup and as a dip for chips. (I halved this recipe & Matt had seconds with plenty leftover for lunch or dinner for the two of us)
Chicken Taco Soup
Ingredients
- 6 cups water
- 6 chicken bouillon cubes could sub chicken stock
- 4 chicken breasts cooked & cubed
- 1 teaspoon cumin
- 1 or 2 tablespoons chili powder I used one and it was perfect for me - but I like things on the mild side
- 1 29 oz can crushed tomatoes
- 1 tablespoon sugar
- 1/2 cup rice
- 1 15 oz can garbanzo beans, undrained
- Corn tortilla chips
- Cheese grated
- Cilantro chopped
- Sour cream
- 2 limes quartered
Instructions
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In a large pot, bring water to a boil; dissolve bouillon cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice, and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.
Cilantro Lime Dressing
Ingredients
- 1 1 oz packet Ranch dressing mix
- 1 cup mayonnaise or miracle whip
- 1 cup sour cream
- 1 3 in. jalapeño pepper, cut and seeded
- 2 tablespoons chopped onion
- 1/3 cup chopped cilantro I put more because I love cilantro
- Juice of 1 lime
Instructions
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Blend all ingredients in blender or food processor & enjoy!
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