Cheery Chicken Taco Soup

This taco soup recipe was born out of a need to use up rotisserie chicken and fresh spinach that was close to expiring. This had tremendous flavor with a nice wallop of heat. It's a healthy play on tacos: chicken instead of beef and spinach to replace the lettuce. Refried beans are mixed right into the broth and melt making it rich and creamy.


This is everything you look for in a soup...gratifying, comforting and most of all delicious!

Chicken Taco Soup

(by Reeni) Makes two generous servings. Can easily be doubled or tripled.

1/3 cup diced onions

1/3 cup diced green bell peppers

2 cloves garlic, minced

1 tablespoon Vegetable oil

1 and ½ cups Chicken, rough chopped into bite-size pieces

½ cup salsa

2/3 cup corn, canned (drained) or frozen

1 cup fresh Spinach, chopped

1 cup refried black beans

2 cups Chicken Broth

1 teaspoon Chile powder

½ teaspoon Paprika

½ teaspoon Cumin

1 tablespoon Fresh Parsley, chopped

¾ cup diced Colby Jack or Sharp Cheddar (I used a mixture)

1. Saute onion, green bell pepper, and garlic in vegetable oil.

2. Add the rest of the ingredients except the cheese. Bring to a slow simmer and cook for 20-25 minutes.

3. Add the cheese and stir until melted. Remove from heat. Serve with tortilla chips, extra cheese, salsa, avocado, sour cream and/or tomatoes.

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I'm sending this to Deb of Kahakai Kitchen for her Souper Sunday round-up. If you would like to join this talented group of foodies and share your soup recipes follow this link for all the details.