Friday, October 16, 2009
Chicken Taco Soup
Earlier this week my husband spent a day doing all the little things outside that need to be done in preparation for rainy weather as we watched the storm clouds roll in. Meanwhile I stayed nice and warm inside making a nourishing comforting soup to greet him with when he came back inside.
I've never been very good at following recipes and my favorite way to cook is to look at what I have in the cupboards & see what I can make out of it. The problem with that method is that if I happen to come up with something that my family loves I can never recreate it. So when I put together this soup my hubby made me write down what I did so he could have it again.
Saute an onion in a little oil in a large soup pot.
Add to the onion:
4 c. of chicken broth
1/2 c. of brown rice
1 can of rotel tomatoes
4 oz. can of ortega chilies
If you are starting with raw or frozen chicken put that in at this point also. This time I made homemade broth & used the chicken from that for the soup.
Also add the following spices:
2 T. Chili powder
2 tsp. each of onion powder, cumin, paprika, oregano & sugar
1/2 tsp. salt.
Let this all simmer together for about 45 minutes then add:
a chopped pepper, I prefer red for the color
1/2 head of cabbage chopped
1 can of black beans.
I also added the chicken that was already cooked from the broth at this time.
Let that simmer for another 20 minutes or until the vegetables are done. Serve with a dollop of sour cream.
If you're brave, add a drop of Dave's Insanity Sauce to your bowl!