Don’t let the simplicity of this soup fool you. It has great flavor, texture and is delightfully spicy. Locally produced salsa, like Frog Ranch Salsa, delivers big Ohio tomato flavor.

Chicken Taco Soup

Don’t let the simplicity of this soup fool you. It has great flavor, texture and is delightfully spicy. Locally produced salsa, like Frog Ranch Salsa, delivers big Ohio tomato flavor.

Ingredients

  • 6 cups chicken stock
  • 2 16- ounces cans pinto beans
  • 1 16- ounce can corn kernels
  • 2 cups salsa
  • 2 teaspoons taco seasoning
  • 1 pound boneless skinless chicken breast
  • 2 cups crushed tortilla chips
  • 3/4 cup shredded sharp cheddar cheese
  • 6 tablespoons sour cream
  • 1/3 cup chopped fresh cilantro

Directions

Combine the stock, beans, corn and salsa in a medium size stockpot. Bring to a boil over medium heat. Reduce the heat to a simmer and stir in 2 teaspoons of taco seasoning. Cook for 15 minutes. Add the chicken and warm through, about 2 minutes. Taste and add more seasoning, if desired.

To serve, ladle the soup into shallow bowls. Top with some of the crushed tortilla chips, shredded cheese, a dollop of sour cream and a sprinkling of cilantro.

Taco Seasoning

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1½ teaspoons smoked paprika
1 teaspoon ground coriander
¼ teaspoon cayenne pepper (or more to taste)

Place all of the ingredients in a sealable, airtight container or jar and shake until well combined. Stores for one month. (Recipe adapted from Alton Brown’s Taco Potion #19, Food Network)

Serves 8.