Any mexican meal is a hit around our house. This soup version of tacos is a cozy one-pot meal that will hit the spot! Plus, with it being a one-pot meal you’ll save yourself from an overload of dishes. And all the moms said, “amen.”
The real winner of this dish is probably alllllll of the toppings. Because, let’s be honest, if there’s tortilla chips involved, I’m in! Bonus, this is gluten-free, as well! Enjoy.
Chicken Taco Soup
The perfect one-pot meal for a cozy dinner. Using a rotisserie chicken gets this meal to your table in no time!
Ingredients
- 1 cooked rotisserie chicken shredded and deboned
- 3 tbsp olive oil
- 2 yellow onions, chopped (about 2 cups)
- 2 celery stalks, chopped (about 1 cup)
- ½ cup chopped carrots (1 whole carrot)
- 4 garlic cloves, minced
- 2 quarts chicken stock
- 1 28 oz can crushed tomatoes
- 1 fresh jalapeño, seeded and chopped finely
- 1 tbsp kosher salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp ground coriander seed
For serving:
- fresh chopped cilantro
- sliced avocado
- sour cream
- grated cheddar cheese
- tortilla chips
Instructions
- In a large pot or dutch oven, heat 3 tbsp olive oil. On medium low heat, add onions, celery and carrots and cook for 10 minutes or until onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes, jalapeño, cumin, coriander, 1 tbsp salt (less depending on the saltiness of your chicken stock), and 1 tsp pepper.
- Bring soup to a boil, then lower the heat and simmer for 25 minutes uncovered. Add the shredded chicken. Serve the soup topped with chopped cilantro, sliced avocados, dallop of sour cream, grated cheddar cheese and crushed up tortilla chips. Enjoy!
