Leah's Taco Soup
The recipe that started it all...
Easy 8
15 mins 45 mins
Main Dish American, Tex-Mex
Submitted by Leah Burdeaux
Ingredients
- 1 large onion, medium diced
- 1 cup matchstick poblano
- 2 tbs minced garlic
- 1 can black beans
- 1 can pinto beans
- 1 can corn
- 1 can diced tomatoes w/green chilies
- 1-2 lbs frozen boneless/skinless chicken breast
- 1 packet taco seasoning
- 2 chicken bouillon cubes
Directions
- In a Dutch oven, caramelize onions and poblanos until most are brown. Add garlic and sauté for 2 more minutes.
- Add contents of all cans. DO NOT DRAIN. Add bouillon cubes and taco seasoning.
- Stir until cubes are dissolved. Make sure to scrape all of the onion goodness off of the bottom.
- Press frozen chicken into the soup. Make sure it is covered completely and bring to a boil.
- Cover. Reduce to simmer and cook for 30 mins.
- Pull out chicken. Shred it, then stir back into the soup.
- Cover and simmer for at least 15 mins.