Taco soup with chicken, vegetables and cream – creamy, warming and filling.
This creamy taco soup is made with shredded chicken, plenty of vegetables, beans, cheddar and cream. It tastes wonderful – warm and spicy, and really easy to make.
Adjust the heat of your taco soup yourself by tasting both the chilli and the pickled jalapeños before you add the full amount. Their heat varies a great deal – and you may even want it spicier.
Taco soup with chicken
I like to poach a whole large chicken, then pick off the meat and shred it. Usually there is enough chicken for 2 different soups, or for another dish with chicken and plenty of vegetables.
Try, for example, this recipe for creamy one-pot chicken soup with pasta.
You can also poach chicken breasts, or use leftover chicken that you shred or dice – it all works. If you are 50 or 100 grams short or over, simply add a little more or a little less of the other vegetables – it does not need to be exact in this taco soup.
Toppings for taco soup with chicken
For me, something crunchy is a must with soup – so there is always a bowl of tortilla chips on the table when taco soup is on the menu.
I also always use cold crème fraîche to freshen things up and provide a counterpoint if the soup is properly spicy.
And I top my taco soup with finely sliced greens, avocado and chilli flakes.
Creamy taco soup with chicken and vegetables
Ingredients
Creamy taco soup with chicken and vegetables
- 450 g cooked chicken, shredded
- 160 g cheddar, grated
- 2 peppers, cut into small dice
- 2 sticks celery, sliced
- 1 onion, roughly chopped
- 3-4 cloves garlic, grated or crushed
- 1/2 red chilli, finely chopped (adjust to taste)
- 10 slices pickled jalapeños, finely chopped (adjust to taste)
- 2 tins beans, rinsed and drained (you can also use just 1)
- 2 tins chopped tomatoes or polpa (crushed tomatoes)
- 400 ml chicken stock
- 200 ml whipping cream (38% fat)
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 1/2 tsp ground cinnamon
- Salt and pepper
- Oil
Topping ideas for taco soup
- Diced avocado
- Grated cheddar
- Finely diced pepper
- Coriander, parsley or spring onions
- Crushed tortilla chips
- Crème fraîche
Method
- Heat a splash of oil in a large saucepan and fry the onion and garlic until translucent.
- Add the celery, pepper, chilli and pickled jalapeños and fry for a couple of minutes, then add the spices. Season with salt and pepper.*The heat of both chillies and pickled jalapeños varies a great deal, so taste them before you add the full amount.
- Add the tomato purée and heat it through for about a minute.
- Then pour in the chopped tomatoes/polpa, stock, cream and cheddar, and let the soup simmer gently for about 10 minutes.
- Add the shredded chicken and beans and heat through for 5 minutes.
- Season the soup to taste with salt and pepper, and serve it topped with crème fraîche, finely sliced greens, grated cheddar, avocado or similar.
Nutrition
Premium
Hvornår skal kylling bouillon i ?
Hej Maibrit
Det står end punktet hvor tomaterne skal hældes i 🙂
Warm wishes, Dianna