It’s been chilly here in New York, as we’ve started getting the much delayed winter snow all week. This recipe is a great way to warm up and is really filling at the same time. Make the soup and eat it right away or put it into containers (or even freezer bags) and freeze it for a meal that’s ready to go whenever you want it! The tacos are a super simple addition to the soup, made even better due to the fact that our grocery store has pre-marinated meat! If you use vegetable stock in place of the chicken stock, the soup is vegan.
In a dutch oven, heat 1 tbsp vegetable oil over medium heat. Add 4 cloves diced garlic and cook until fragrant, about 1 minute. Add 1 diced medium white onion and one diced red bell pepper, cook until they start to sweat (about 3 minutes). Add in 2 tbsp chili powder, 2 tsp salt, 1 tbsp ground cumin, 1/2 tsp ground cayenne and 1 tsp sugar, mix well. Add in 3 diced red tomatoes, 1 can drained and rinsed black beans and 2 cups drained and rinsed canned corn. Stir to combine and then add 6 cups chicken stock. bring to a boil, cook for 20 minutes, then reduce heat to low and simmer for 2 hours.
For the Tacos: This is entirely based on preference but here’s what I used – Pre-marinated chicken, flour tortillas, cilantro, salsa verde, white cheddar cheese, white onion and sour cream
Grill your chicken breast, let it rest and then cut into cubes. Build your taco in your choice of shell with your choice of toppings.
For the Tortilla Strips: vegetable oil, flour tortillas and salt
Heat up enough vegetable oil to cover the bottom of your skillet over medium heat. Roll up your tortilla and slice off super thin strips. Drop the tortilla strips into the oil until it just starts to brown and then remove using a slotted spoon and place on a paper towel lined plate. Sprinkle with salt and let cool.
Put the finished soup into a crock. Squeeze a bit of lime juice over top, add a dollop of sour cream and a sprinkle of cilantro then top with the fried tortilla strips. Serve the tacos on the side and enjoy!!