Monday, January 28, 2013

Roasted Chicken and Tomato Taco Soup

Have you ever had lunch at the Red Water Rustic Grille? They have a Fire Roasted Tomato and Corn Soup that is to die for. Tonight I wanted more, so I decided to try and cook some up myself. Here's how it went down.

 photo IMG-20130128-00388.jpg
  • 2TBSP extra virgin olive oil
  • half spanish onion chopped up
  • 1TBSP minced garlic
  • 1 can tomato paste
  • 2 cups chicken stock
  • 2 roasted chicken breasts, pulled/shredded
  • 1 package low sodium taco mix
  • 1 can fire roasted tomatoes
  • 1 roasted red pepper
  • 1 cup fresh cilantro
  • 1 cup frozen corn
  • 1 cup canned black beans
  • 1 can baby corn on the cob, chopped
In your pot, on medium heat, cook the onion and garlic in the EVOO until beginning to brown. Add in the can of tomato paste and cook while stirring for 5 min. Add in chicken stock, shredded chicken and taco seasoning, cook for 15 min.

Meanwhile, add the can of roasted tomatoes (if you can't find them, canned seasoned chunked tomatoes works too), the roasted red pepper and the cilatro to your blender. Puree until smooth. Add in to the pot, and continue cooking for the rest of the 15min.

Add in the corn, beans and more corn. Cook for another 10 min.

Serve  hot with some shredded tex mex cheese, and a dollop of light sour cream. Garnish with cilantro and crispy tortilla chips. Enjoy!

1 comment:

  1. Stopped by from SITS! This soup looks amazing... definitely going to have to try it!