Chicken Taco Soup

 

Gather up:

• ~2 lbs of chicken (2 to 3 breasts, or 4 thighs is what I used this time)
• 1/2 yellow onion
• 3 cloves garlic
• 2 tomatillos (optional)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp chipotle powder (optional)
• 2 tsp no-salt seasoning blend
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) diced green chiles
• 1 quart of bone broth or stock
• Handful of fresh cilantro
• 1 lime
• 1 cup or so of shredded cheese (optional)

Start out by chopping up the onions and tomatillos.  You can mince the garlic or use a garlic press on this one.  Set these aside together in a prep bowl.  Slice the limes into wedges and set aside.  Chop up the cilantro, about 1/4 to 1/2 cup, and set aside as well.  And, if you’re using cheese, shred it up and set aside.

Remove the skin, bones, and major fat from the chicken (you can skip this if just using boneless and skinless breasts), then cut into 1/2″ to 3/4″ pieces.

Warm up a large sauce pan on medium-high, and melt a tbsp or so of butter or bacon grease in the bottom.  Toss in the chicken and cook until nearly cooked through.

Throw in the chopped up veggies, and the spices and herbs, and continue to cook a few minutes until the chicken is finished cooking through and the onions turn translucent – something like this:

Once you’re satisfied with the results, then it’s time to add in all the liquid and canned ingredients.  Pour in the can of chiles, the can of tomatoes, and the quart of broth or stock.

Stir it all up really well, bring to a boil, then reduce the heat and simmer for about 30 minutes or so.  While you’re waiting, turn your attention to making a batch of Almond Muffins, which are an amazing substitution for sweet cornbread muffins.  In the time it takes to get the muffins done, all the flavors of the soup will be well-combined and you’ll be all set.

Serve it up in a nice big bowl with a little shredded cheese, a sprinkle of fresh cilantro, and a squeeze of lime on top, and the almond muffin on the side.  Enjoy!