Mexican Taco Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 hrs 15 mins |
| Total Time | 5 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast, diced
- 2 tablespoons oil
- 1 medium onion (s), finely diced
- 1 clove (s) garlic, chopped
- 800 g tomato (s), chopped up with juice
- 1 can corn (425 ml), drained
- 1 can kidney beans (400ml), without liquid, rinsed off
- 400 ml chicken broth, seasoned
- 4 peppers, green, nicely chopped (from the glass)
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 0.25 teaspoon ¼ cayenne pepper
- 0.25 teaspoon ¼ oregano, dried
- 1 teaspoon salt
- 200 g sour cream
- 150 g cheese, rated
- Tacos (chips)
Print Recipe
Pin Recipe Instructions
- The recipe is designed for a 3.5 L. CrockPot (CP).
- First fry the chicken breast in hot oil in a pan and place in the CP. Sweat the chopped onion in the remaining oil, briefly stir in the garlic and spread the onion mixture over the chicken. Add the remaining ingredients (except for the sour cream, cheese and taco chips) and mix everything well. Cover.
- Braising time: approx. 5 to 6 hours on medium level. Season to taste.
- Arrange the soup with sour cream, grated cheese and taco chips and serve immediately.
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