Mama’s GF Taco Soup
This soup is not only delicious, but so easy to make anyone can make it, even teens. Mama shows you how to enhance flavor not only into your soup but also into the chicken. And there is a fun garnish to add to the top that everyone will enjoy.
The trick to this taco soup is to season the chicken very well, then when you add it and its juices to the soup, it seasons the soup. So not only is your soup seasoned, so is your chicken. It’s a win, win. Often I will see taco soups, and the chicken is just thrown in there and it is just a component of the soup. This makes it a flavor in the soup.
Then all you have to do is add a few more spices to cater to your taste. I just added a little cracked pepper and more salt for mine.
Ingredients
Chicken
4 chicken breasts, thawed
1 heaping Tbsp. chili powder
2 tsp. cumin
1 Tbsp. paprika
1/4-1/2 tsp. cayenne pepper (to taste)
1 Tbsp. parsley
1/2 tsp. pepper
1 tsp. salt
3 lime wedges
olive oil
Directions Preheat oven to 350 degrees.
Put all seasonings, chili powder, cumin, cayenne, paprika, parsley, pepper, salt and pepper. Cut chicken across the width to make two thin pieces. Then cut it into 1 inch strips. Place chicken in Ziploc bag. Squirt two lime wedges. Close bag and shake vigorously until all chicken is evenly coated.
Drizzle olive oil over the bottom of a baking sheet. Place chicken strips into pan. Squirt one lime wedge over the top of the chicken. Bake for 25 minutes or until chicken is cooked all the way through. Half way through baking, using a baster, baste the tops of the chicken with the juices in the pan, to keep chicken moist.
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Soup Ingredients
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 celery stalks, sliced thin
1 jalapeno, seeds removed, minced
4-6 garlic cloves, minced (to taste)
2, 32oz boxes gf chicken broth
2 cans diced tomatoes, (taco seasoned ones if possible)
1 small can green chili’s
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1/2 bunch of cilantro (about 1/2 cup chopped)
chili powder, cumin, paprika, salt and pepper, to taste
2 cups water
Directions
Heat up olive oil in a soup pan. Once oil is hot, turn heat to medium heat and add onion, peppers, and celery. Saute until soft, add minced garlic and jalapeno and stir for another minute or so. Add chicken broth, tomatoes, beans and cilantro. Simmer over low-medium heat.
Meanwhile, remove chicken from oven. Take the knife an rub the sharp edge against the chicken moving it backwards to sort of shred the chicken, instead of cubing it. Place shredded chicken in the pot. All the seasoning from the chicken, not only add flavor to the chicken, but will now season the soup. Pour the juices from the pan the chicken baked in into the soup for added flavor. Simmer for about 15 minutes. Taste the soup, and add more seasoning as necessary. I only needed to add about 1/2-1 tsp salt and a little fresh ground pepper and it was perfect! But taste it first and add spices caterting to your tastes of you and your family. Especially, if you have kids you don’t want it to be too hot. Add the last 2 cups of water and simmer over low heat for 30 minutes. Simple as that!
While the soup is simmering, prepare the garnishes.
Sour Cream
Chopped Green Onions
Chopped avocado
Or if you have a ripe avocado, mash it up, add 2 lime wedges, and a little salt and mix.
Cheddar Cheese or Monterey Jack Cheese blend
Chopped Jalapenos (For those who like a kick)
Mama’s Home-Made Taco Chips (See below)
Mama’s Home-Made Taco Chips 
Ingredients
White Corn Tortillas
Salt
Olive Oil
Tiny cookie cutter, in shape or your choice
Directions
Using the small cookie cutter, cut out shapes out of your white corn tortilla shells. Place evenly on baking sheet. Drizzle lightly with olive oil or use a baster to baste the tops. Sprinkle lightly with salt. Bake at 350 degrees for about 10-15 minutes or until the start to have a crunchy feel to them and are not soft. I just placed them in the oven right next to the chicken, worked perfectly. These will delight any family member or guest. Top them on soup for a fun and festive topping. Guaranteed smiles every time! At Valentines day, Mama uses a heart shape, at Christmas a mini-tree, just all year round a fun hot pepper works great! Cater it to your event and time of year.
Gluten Free Taco Soup —Tasty and with a kick!
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[b]Seasoned Chicken[/b][br]
- 4 chicken breasts, thawed
- 1 heaping Tbsp. chili powder
- 2 tsp. cumin
- 1 Tbsp. paprika
- 1/4-1/2 tsp. cayenne pepper (to taste)
- 1 Tbsp. parsley
- 1/2 tsp. pepper
- 1 tsp. salt
- 3 lime wedges
- olive oil
- [br]
- [b]Soup Ingredients[/b]
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 celery stalks, sliced thin
- 1 jalapeno, seeds removed, minced
- 4-6 garlic cloves, minced (to taste)
- 2, 32oz boxes
- gf chicken broth
- 2 cans diced tomatoes, (taco seasoned ones if possible)
- 1 small can green chili’s
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1/2 bunch of cilantro (about 1/2 cup chopped)
- chili powder, cumin, paprika, salt and pepper, to taste
- 2 cups water
- [br]
- [b]Homemade Tortilla Chips[/b]
- White Corn Tortillas
- Salt
- Olive Oil
- Tiny cookie cutter, in shape or your choic
- [b]Chicken Directions[/b]Preheat oven to 350 degrees.
- Put all seasonings, chili powder, cumin, cayenne, paprika, parsley, pepper, salt and pepper. Cut chicken across the width to make two thin pieces. Then cut it into 1 inch strips. Place chicken in Ziploc bag. Squirt two lime wedges. Close bag and shake vigorously until all chicken is evenly coated.
- Drizzle olive oil over the bottom of a baking sheet. Place chicken strips into pan. Squirt one lime wedge over the top of the chicken. Bake for 25 minutes or until chicken is cooked all the way through. Half way through baking, using a baster, baste the tops of the chicken with the juices in the pan, to keep chicken moist. [br]
- [b]Soup Directions[/b][br]
- Heat up olive oil in a soup pan. Once oil is hot, turn heat to medium heat and add onion, peppers, and celery. Saute until soft, add minced garlic and jalapeno and stir for another minute or so. Add chicken broth, tomatoes, beans and cilantro. Simmer over low-medium heat.
- Meanwhile, remove chicken from oven. Take the knife an rub the sharp edge against the chicken moving it backwards to sort of shred the chicken, instead of cubing it. Place shredded chicken in the pot. All the seasoning from the chicken, not only add flavor to the chicken, but will now season the soup. Pour the juices from the pan the chicken baked in into the soup for added flavor. Simmer for about 15 minutes. Taste the soup, and add more seasoning as necessary. I only needed to add about 1/2-1 tsp salt and a little fresh ground pepper and it was perfect! But taste it first and add spices caterting to your tastes of you and your family. Especially, if you have kids you don’t want it to be too hot. Add the last 2 cups of water and simmer over low heat for 30 minutes. Simple as that!
- [br][b] Taco Chip Directions[/b]
- Using the small cookie cutter, cut out shapes out of your white corn tortilla shells. Place evenly on baking sheet. Drizzle lightly with olive oil or use a baster to baste the tops. Sprinkle lightly with salt. Bake at 350 degrees for about 10-15 minutes or until the start to have a crunchy feel to them and are not soft. I just placed them in the oven right next to the chicken, worked perfectly. These will delight any family member or guest. Top them on soup for a fun and festive topping. Guaranteed smiles every time! At Valentines day, Mama uses a heart shape, at Christmas a mini-tree, just all year round a fun hot pepper works great! Cater it to your event and time of year.