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Mexican Recipe for Taco Soup with Cilantro

This delicious and healthy chicken soup recipe features chicken, cheese, black beans, garlic, rice, jalapenos and more. For a real taste of Mexico, you cannot go wrong with this easy Mexican soup recipe. This is quite a nutritious recipe because it is low in fat, yet high in protein and vitamin content.

You can adapt some of the ingredients if you want to, omitting anything you are not keen on and maybe adding some extra vegetables. If you have anything to use up, such as mushrooms or bell pepper, feel free to add them.

Soup recipes are very popular in Mexico and that fact often surprises people whose ideas about authentic Mexican food recipes are based on what is available from their local Mexican fast food joint. Actually Mexicans love to use fresh produce in recipes, which is why the following recipe is so typically Mexican. This chicken taco soup is satisfying enough for lunch or dinner.

Mexican Soup Recipe with Chicken and Black Beans
Summary: A wonderful soup recipe for Mexican food fans, this one features corn, rice, cheese, chicken, black beans and more, to offer a truly authentic taste of Mexico in every spoonful.
Author:
Cuisine: Mexican
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 quarts chicken broth
  • 1 cup water
  • 1 chopped onion
  • 1 tablespoon vegetable oil
  • 2 tablespoons chili powder
  • ½ cup chopped cilantro
  • 14 oz can black beans
  • 2 big chicken breasts
  • 4 chopped garlic cloves
  • 1 tablespoon dried oregano
  • 14 oz can corn kernels
  • 3 corn tortillas
  • ½ cup uncooked white rice
  • 2 de-seeded, finely diced jalapenos
  • 2 teaspoon ground cumin
  • 1 cup shredded cheese (Cheddar or Mexican is fine)
  • Small pot sour cream
  • Frying oil, as needed
Instructions
  1. Sauté the onions in a tablespoon of oil for a couple of minutes, then add the garlic and sauté for 1 more minute.
  2. Pour in the water and broth. Stir in the rice and bring the mixture to a simmer.
  3. Add the drained corn, drained black beans, jalapeno, and seasonings. Add ¾ of the cilantro.
  4. Simmer for 30 minutes.
  5. Chop the chicken breasts and sauté them in oil in another pan until they are cooked.
  6. Shred the chicken and add it to the soup.
  7. Slice the tortillas into thin strips and fry them in oil until they are golden and crispy. Drain them on paper towels.
  8. Divide the soup between 6 bowls and add cheese and tortilla strips to each one.
  9. Garnish with the sour cream and remaining cilantro.

Photo Description:

This colorful chicken taco soup recipe is heaven in a bowl. The bright colors make it really tempting and the cilantro and dollop of sour cream (or crème fraiche, if you prefer) on top adds to its appeal. This rich, hearty Mexican soup recipe features chicken, black beans, corn, tomatoes, cheese and more, for an authentic south of the border meal. You can serve extra tortillas on the side or simply serve this soup alone. The rice and chicken make it satisfying enough, without the need for side dishes.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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