Chicken Taco Soup From Scratch (No Prepared Mixes)
- CHICKEN TACO SOUP (without any mixes!)
- Gayle Koehler, Saginaw, Michigan 2011
- 4-6 chicken breasts
- 2 med. onions chopped
- l med. bell pepper chopped
- 28 oz diced tomatoes - undrained
- 1-6oz can tomato sauce
- l - 6oz can tomato paste
- 2 - l5 oz cans corn - undrained
- 2 - l5 oz. cans pinto beans - rinsed and drained
- (Chop one can lightly in food processor - don't make mush!)
- 1 - small can chopped green chili peppers
- 1/4 C chopped black olives
- 2T vinegar
- 2 cups chicken broth or water
- For Taco Seasoning:
- 1 tablespoon of minced dried onions
- 2 teaspoons of chili powder.
- 1 1/2 teaspoons of salt. (leave out)
- 1 teaspoon of garlic powder.
- 1 teaspoon of cornstarch.
- 1 teaspoon of ground cumin.
- 1/2 to 1 teaspoon cayenne pepper or hot paprika.
- For Dry Ranch Mix
- 3 Saltines in Blender
- 2 tsp dried parsley
- 1 tsp dry dill weed (very necessary!)
- 1/4 tsp Onion salt,
- 1/4 tsp garlic salt
- 1/2 C Buttermilk (regular milk with 1 teaspoon of vinegar) or use buttermilk powder (health food store) or
- plain yogurt.
- For Picante Sauce (These ingredients were included in the main ingredients)
- Boil chicken breasts in water, cool and dice (I cooked these about 20 min and I used their water for the chicken broth)
- Combine all ingredients and simmer 1 hour.
- Top with sour cream, shredded cheddar and Taco Chips.
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Taken from www.epicurious.com/recipes/member/views/chicken-taco-soup-from-scratch-no-prepared-mixes-50124013 (may not work)