Chicken Taco Soup

We are in the south, so the reality is that it doesn’t really get cold – especially not in October – but, today was definitely a dreary, rainy day with milder temperatures than we’ve been experiencing – the perfect day for chicken taco soup!

The ingredients couldn’t be more simple. In addition to chicken and garnishing touches, this recipe consists of some tomatoes, onion, beans, corn and spices.

I started by cooking the chicken. I had approximately 2 pounds of chicken tenders that I cooked in the instant pot. As I have said before, I discovered that the easiest way to do shredded chicken (and I’ve even done pork this way) is to cook it in some stock in the instant pot and shred it with a hand held mixer. You can find more about that, on this post.

While the chicken was cooking, I rough chopped one onion.

In a dutch oven, I added oil and brought up the heat. I then added the onion and sauteed until soft. I added in all the seasonings (except salt) to the onions and stirred it around in the pan to let the seasonings kind of ‘toast’.

Next, I added the chicken into the dutch oven and mixed the onions (and seasonings) in with the chicken. As I used my instant pot to cook the chicken, there was stock still in the pot – I added it all into the dutch oven. The stock helped to pull up any stuck on bits on the bottom of the pan – be sure to stir everything well, to pick up that extra flavor.

After the chicken has been added – it’s time to add in the other items. Dump all the cans into the pot (no need to drain). Add in your salt and bring the pot up to a boil.

Once a boil is achieved, lower the heat to simmer, cover and let simmer for at least 30 minutes (longer is fine too!).

Serve with garnishments of your choice! A perfect meal for a cold(ish) and dreary day!

Chicken Taco Soup

2 lbs chicken breast, shredded
1 onion, rough chopped
1 large can crushed tomatoes
2 cans tomatoes and chilis
1 can light red kidney beans
1 can dark red kidney beans
1 can black beans
1 can whole kernel corn
1 packet taco seasoning
1/2 tsp cumin
1/4 tsp chili powder
2/4 tsp salt
1 tbsp olive oil

Sliced avocado
Sour cream
Grated cheese
Chopped cilantro
Pickled Jalapenos
Tortilla chips

  • Cook chicken and shred
  • In large pot or dutch oven, add olive oil and onions – saute onions until tender
  • Add in cumin, chili powder and taco seasoning and stir well (allowing seasonings to ‘toast’)
  • Add in shredded chicken (I cooked my chicken in the instant pot, with approx 1 cup of chicken stock – I added it all into the dutch oven, including the stock) and stir
  • Add in the cans of vegetables and mix through
  • Add in salt
  • Bring to a boil, then reduce heat, cover and cook for at least 30 minutes (longer is fine)
  • Top with garnishments of choice

Easy Red Chicken Chili

WHAT?! It is Sunday and I’m not making pasta? What in the world is happening here?? Oh, well… chicken chili it is!

This recipe is very easy to throw together and you likely have all of the ingredients on hand. I had 2 chicken breasts (3 may have been better – but, you work with what you have!) that I had defrosted in the refrigerator (thinking that I’d be making pasta – best laid plans, I guess!). Cans of beans and tomatoes in the pantry and some fresh cilantro and Colby & Monterrey Jack cheese. Chicken chili sounded good!

The chicken breasts were separated from a family pack, into a separate freezer bag (it’s cheaper to buy the family pack and repackage to amounts you’d use!). I’ve, since, bought a very inexpensive vacuum sealer that I’m using – if you’re interested in which one I got – let me know, I can do a review on here!!

As all good recipes do, this one started with me chopping up some onion…

Rather than cube the chicken, I decided to cook it whole and then shred it. Given that direction, I sprayed the dutch oven (have I mentioned how much I LOVE my Le Creuset dutch oven? I’m not a fancy person, at all, but was given this as a 20 year anniversary gift from the company I work for – and I, absolutely, adore it!!) with some olive oil – added in the onion and garlic (medium to high heat), cooking until the onions were mostly translucent. Then I added the chicken breasts, browning both sides to lock in the moisture.

While the chicken was browning, I opened the can of chipotle peppers and rough chopped them (my daughters probably wouldn’t be excited to get a mouth full of a chipotle pepper, so chopping makes sense). I did not throw out the adobo sauce, as it really adds to the chili, so hold onto it!!

After the chicken is browned and the chipotle peppers are chopped, it was time to start adding everything to the pot – tomatoes, beans, peppers – all straight into the pot. Also, add the chili seasoning at this time (and any salt and pepper you may want). I allowed the pot to come to an initial boil, then reduced the heat – covered and set a timer. You’ll want to let it simmer for 45 minutes to an hour (longer is better, in my opinion).

Once the timer goes off – remove the chicken breasts from the pot and shred.

Then return to the pot, add some cilantro, cover and simmer for another 30 minutes!

I decided to top mine with some grated Colby & Monterrey Jack cheese (fresh grated is best!) and cilantro – perfection!

Easy Red Chicken Chili

2-3 chicken breasts
1 tsp cumin
1 large onion, rough chopped
2 tbsp garlic, minced
1 small can Rotel tomatoes and chilis
1 large can petite diced tomatoes
1 large can crushed tomatoes
1 can garbanzo beans
1 can dark red kidney beans
1 can black beans
1 small can chipotle peppers in adobo sauce (chop peppers, reserve sauce)
1 packet of McCormicks chili seasoning mix
avocado spray
salt / pepper to taste
Cilantro and cheese to garnish (I also add some cilantro to the pot of chili at the end of cooking)

  • Rough chop the onion
  • Spray pan with avocado oil and add onion, garlic and cumin. Cook until onions are translucent.
  • Add whole chicken breasts – cook until browned on both sides (locks in the moisture!)
  • Add all tomoatoes, beans and (chopped) chipotle pepper (with sauce) to pot.
  • Stir through to combine all ingredients
  • Add seasoning mix, salt and pepper – stir and bring to boil.
  • Reduce heat, cover and simmer for 45 min – 1 hour.
  • Remove chicken breasts from pot, shred and return to pot.
  • Add cilantro, stir and serve.
  • Top with more cilantro and cheese for garnish (** would also be good topped with sour cream, jalapenos, corn chips, etc.)