Creamy taco soup with chicken and vegetables
Recipe for an easy and delicious taco soup with chicken, vegetables and cream.
Servings 4 servings
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
Instructions
- 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.