Saturday, October 22, 2011
Bolton Common Article
Time for my monthly article! The weather is getting chilly. How about a 20 minute soup dish.
The Mixing Bowl
by Renee Zarate
FALL FOR SOUP
This quick Taco Soup is easy enough for a weeknight supper. With the combination of chicken, veggies, cheese and cilantro it is satisfying enough to be a whole meal unto itself. The tortilla chips remind me of the only thing that is missing, a crisp taco shell. Best of all, the entire pot of soup can be ready in about 20 minutes.
Makes about 2 ½ quarts
One pound of cooked, boneless, skinless and chopped chicken
1 (32 oz) box of chicken stock
1 (10 ¾ oz) can of Campbell’s Cheddar Cheese Soup
1 (8 oz.) package of shredded Sergeant 4 Cheese Mexican
1 (15.5 oz) can of black beans, well drained and rinsed
1 (15.5 oz) can of dark kidney beans, well drained and rinsed
1 cup of salsa
1 (7 oz) can of Old El Paso chopped green chiles
2 Tablespoons of McCormick brand Taco Seasoning Mix (you can add more or less, to taste)
1 teaspoon ground cumin (optional)
Salt and pepper to taste
Tortilla chips, crushed
Fresh chopped cilantro (to taste)
1 Tablespoon sour cream
Pour the chicken stock in a large soup pot and heat to simmering. Mix in the canned soup, the shredded cheese, rinsed canned beans, salsa, and green chiles. Then add the spices and the chopped chicken. Bring the soup up to a slow simmer. When serving just crush some tortilla chips in each serving bowl and ladle the soup over it. Top with a tablespoon of chopped cilantro and sour cream if desired.