If you are searching for a hearty, flavourful soup, but want something other than chilli, then this taco soup recipe, is the perfect option for you to try. This blend of meat, beans, veggies, spices, and the chef’s love makes it one of the most comforting blasts of flavours.
From Tlaxcala With Love!
We all know how Mexico is known for its rich culture and finger-licking cuisines, so it is not unknown that their taco soup will be filled with the same comfort that dal chawal gives us Indians. It is a meal that is made in large batches and is served to the whole family. If you want this tortilla soup recipe to be summed up, then you can think of it as a blend of yummy veggies with a rich broth that will take you into an embrace of nutrition and warmth.
The Origin: The taco soup recipe is believed to have originated from the Mexican state of Tlaxcala. The name of the city means “a place with an abundance of tortillas.”
Local Cuisine: If you are thinking that this soup is when one graduates or celebrates his birthday, then you are in the wrong. As taco soup is a comfort dish, it is clear that it is a common meal that a family enjoys together now and then.
Historical Context: The dish was introduced in Mesoamerica when the Spaniards came there. As Tlaxcala was the first place they visited, they introduced the concept of broths and soups to them, with cream and cheese as the main ingredients. Hence, Taco Soup is the result of two culinarily rich cultures merging.
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Taco Soup – A Cosy And Effortless Dinner Delight
The ingredients for the taco soup recipe were chosen to make sure that they were easy to digest with the base being a warm chicken broth mixed with sauce, veggies, and delicious veggies. The original taco soup recipe has ground meat, onions, kidney beans, pinto beans, corn with juice, tomatoes, chiles, ranch dressing mix, shredded cheese, and sour cream. These ingredients do sound warm and comforting, right? So, why don’t we get into a chicken taco soup recipe that is not only easy but is worth every second of preparing it?
Ingredients:
- Boneless chicken breasts
- Onion
- Chilli beans/ kidney beans
- Whole kernel sweet corn
- Tomato sauce
- Diced tomatoes with green chiles
- Taco seasoning
Directions:
Step 1
In your slow cooker, stir together the onions, beans, corn, tomato sauce, diced tomatoes, and taco sauce until well combined. It’s a fiesta of flavours waiting to happen!
Step 2
Nestle those chicken breasts right into the mix. Let them swim in the sauce-swirled goodness!
Step 3
Set the slow cooker to low heat cook your chicken for 3 to 4 hours, and make it just how you like it.
Step 4
Once done, remove the chicken from the pot and shred it. You’re almost there!
Step 5
Return that delicious, shredded chicken to the soup and give it a good stir.
Step 6
Serve your taco soup with a sprinkle of shredded cheese, a dollop of sour cream, and a handful of crushed tortilla chips. Crunch time!
There are many ways you can serve this soup, like pairing it with a salad, or even guacamole. Frozen margaritas are considered the best beverage to wash it down with. The best part has been saved to the last, as you will want to try this recipe even more when you will realise that you can store it in the fridge for 3-5 days. Just whip it out anytime you are hungry, warm on low heat, and enjoy it!!
Tips and Tricks
- If you are someone who has a less spice tolerance then you can make your soup milder by adding less green chiles or using plain tomatoes rather than tomatoes with chiles.
- If you are a fan of a whole lot more creamier texture like me, then you can add cheese and sour cream to make a thick and rich broth. You do not have to worry if you can not find a vegan option, because bean puree does the same work, and gives you a dairy-free texture.
- If your soup is a little runny, then adding flour or cornstarch will make it thicker. Be careful while doing so as it may clump so just ladle a small amount of broth into a separate bowl and mix the flour or cornstarch in it. After that let it cool and then mix it up with the remaining soup.
Nutritional Facts (per serving)
- Calories – 434 kcal
- Fat – 18 g
- Carbs – 42 g
- Protein – 27 g
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