Prep Time: 40 minutes
(20 minutes for broth, 20 minutes for rest of soup)
Cook Time: 3 hours
Total Time: 3 hours, 40 minutes.
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It’s safe to say that I am OBSESSED with soup. Nothing beats a meal that holds every drop of flavor, juice, and nutrients. I love soup so much; I have my own signature recipe and style for almost every type of soup!
The recipe I’m about to share is my signature version of chicken taco soup. This version will consist of extra vegetable ingredients that will make up for my lack of corn chip toppings and pasta filling (I cut out extra carbs and strive to maintain a healthy balanced diet).
All my recipes are guilt-free. Add any ingredients that you’d like, such as pasta and corn chips for a taco signature.
Ingredients
Main Soup Ingredients
- 1-1.5lbs Bone-In Chicken
(I use 4-5 drumsticks; the bone and marrow are already exposed) - 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Medium Tomato
- 1 Medium Onion
- 1 Cup of Chopped Cilantro
- 8oz Package of Cream Cheese
- 1/2 Lemon (for juice)
- 1/2 Lime (for juice)
- 1 Cup of Corn
(Fresh, canned or frozen) - 1 Heaping Cup of Black Beans
(Fresh or canned; be sure to prepare fresh beans first) - 6 Cups of Water
- 2 TBS of Kosher Salt
- 1 TBS White or Black (or both) Pepper
- 1 heaping TBS of Cumin
- 1 Level TBS of Chili Powder
- 2 Teaspoons of Paprika
- 2 Teaspoons of Garlic Powder
Extra Ingredients for the Homemade Stock (broth)
- 1 Cup of Carrots
- 1 Cup of Celery
- 1 Cup of chopped Red Bell Pepper
- 1 Cup of Chopped Onion
- 2 TBS of Garlic Powder
- 1/2-1 Teaspoon of White or Black (or both) Pepper
Making the Stock (aka broth)
Leave the chicken on the bone and put it in a large pot.
Add all ingredients from the Extra Ingredients list plus the 2TBS of salt.
Add all 6 cups of water to the pot.
(I add an extra half cup of water to make up for slight absorption and loss through condensation)
Bring to a boil and let boil rapidly for 1-2 minutes.
Turn down to a medium-low heat, low enough to not boil over and high enough have a steady and low boil.
Let your stock sit on a low boil for 1 hour.
STIR EVERY 15 MINUTES!
Putting the Soup Together
With tongs, carefully remove the chicken, remove the bone, and place the chicken back into the pot.
(If you don’t want celery, carrots, and the extra peppers and onions in your soup, remove them before this step)
Leave the 80z package of cream cheese aside and add the rest of your ingredient list to your pot.
Stir well and let the pot sit on another low boil for 30 minutes.
Cut the 80z block of cream cheese into smaller portions, making it easier to melt.
Add the cream cheese to the pot and allow to melt.
Stir occasionally throughout the next half hour.
THAT’S IT!
Your soup is ready to serve.
Prefer the crock pot? Need a meal that cooks itself?
Skip the homemade broth and purchase enough bone or chicken broth to fill 6 cups.
Remove the chicken from the bone before you start or replace it with boneless chicken.
IGNORE THE EXTRA INGREDIENT LIST unless you want the extra veggies. The extra seasoning isn’t needed.
Place all ingredients into your crockpot and set your desired length / time.
That’s it; just remove the bone at the finish.
Questions or comments? Let’s Talk!
All topics and questions will be addressed by me.
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