I was craving the flavors of a taco plate but didn’t want to use my hands to eat. I decided to take all of the flavor combinations and put them into a soup. I really enjoyed the outcome and I’m sure you will too.
Serving size: 8 servings
Active time: 20 minutes
Inactive time: 20 minutes
1 white onion, diced
8 cloves garlic, minced
2 T. extra virgin olive oil
1 t. salt
1 t. black pepper
2 t. ground cumin
1 T. granulated garlic
2 t. granulated onion
2 t. McCormick chipotle chili powder
2 14.5 oz fire roasted tomatoes with garlic
3 oz chipotle peppers in adobo saue
7 oz fire roasted diced green chilis
28 oz black beans, rinsed and drained
22 oz Tyson grilled and ready chicken breast strips, frozen or thawed
12 oz Dos Equis lager
1 qt. chicken stock
4 corn tortillas
Lime wedges, garnish
Sour cream, garnish
Cilantro, chopped for garnish
1. Dice onion and minced garlic.
2. Heat a large pot on medium-high heat and add the olive oil, onions, and garlic, salt, pepper, cumin, granulated garlic, granulated onion, and chipotle chili pepper. Stir to combine. Saute this mixture for 4 minutes.
3. Add chilis, tomatoes, and chipotles stirring to combine.
4. Rinse the black bean in a strainer under cold running water until the run off is clear, then drain them, and add them to the pot. (Canned beans loose more than 40% of their sodium when rinsed and drained.)
5. Add in frozen chicken.
6. Add the beer and chicken stock.
7. Slice the tortillas into bite sized squares and add them to the soup.
8. Allow the soup to simmer for 10 minutes before serving.
9. Lime wedges, cilantro, and sour cream can be added to the soup for garnish.
- Variations: Cheese can be added as a garnish as well.
- Although there is a large amount of garlic in this recipe it isn’t overpowering or noticeable.
- This is a spicy dish so adjust the chipotle peppers in adobo and the ground chipotle peppers as needed.
- I used a pizza cutter to cut up the tortilla strips and it worked well.