We were running a bit low on ingredients and as lunch time approached, I was able to throw some pantry staples in a pot with the standard weeknight chicken and lunch was ready in minutes.
So easy.
We were also low on cheese, so only one of us got the quesadilla…
It’s fine. I got pickled red onions! YUM.
I keep a jar of salsa in the house at all times, as well as Trader Joe’s chicken broth packets or Better Than Bullion chicken base. That’s really all you need to make the base of the soup, though I also added a bit of heavy whipping cream.
Topped it with green onions, cheddar, and sour cream. Super tangy, savory, but light!
I didn’t have any black beans at the time, but I bet those would be killer in this soup!
I also use Trader Joe’s Salsa Authentica which has quite a bit of salt in it already, so I didn’t see a need to add salt to this soup. But depending on the salsa you have, you might need to add salt to your liking.
Creamy Taco Soup Recipe
Serves: 3
Ingredients
1/2 tbsp neutral oil
1/4 red onion, sliced thin
1/4 tsp garlic powder
1/2 tsp chili lime seasoning
3 cups chicken broth
1/4 cup red salsa
1 pinch of powdered coffee
1/4 cup cream
1/2 cup frozen corn
1/3 cup cooked black beans
1 cup Weeknight Chicken or shredded chicken
Instructions
1. Heat oil in a pot on medium heat. When shiny, add onion, stirring until translucent.
2. Add garlic powder and chili lime seasoning to onion, continuing to stir for about a minute. Then, add chicken broth and salsa. It will bubble. Just continue stirring.
3. When broth and salsa are incorporated, puree in the pot with a hand mixer.
4. Whisk in powdered coffee and cream.
5. Add corn, black beans, and chicken, cooking for another 2-3 minutes.
6. Serve with a green onion, cheddar, sour cream, and/or pickled red onions. Add a cheese quesadilla and you’ve got the Mexican version of grilled cheese and tomato soup!