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.
- 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 cooked and shredded
- 2 cups crushed tortilla chips
- 3/4 cup shredded sharp cheddar cheese
- 6 tablespoons sour cream
- 1/3 cup chopped fresh cilantro
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.
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)
Photo by Jodi Miller