creamy chicken taco soup

It’s barely 2015 and I’m already over winter.

Yes, I did grow up in Syracuse, NY, but to be fair I spent the better part of the last 7 winters in Maryland. While not exactly tropical, Baltimore is just a little bit warmer which makes the winter more bearable, in my opinion. When I walked outside this morning at 4:45 to go teach Body Pump it felt like having the wind knocked out of me. No fun.

It doesn’t help that my apartment, while adorable, is very poorly insulated to the point that I can sometimes feel the cold breeze coming through the walls. Usually when I get home from work after having my heat turned off all day, the temperature ranges anywhere from 52 to 57 degrees. I crank it up to 65 and that feels luxurious.

This weekend I had the help of my stove and my oven to heat up the apartment a little bit more. I’m heading to Baltimore on Friday to visit the GS, and he requested more freezer meals. I hit up the Rochester Public Market (one of my favorite things about this city) and Wegmans to get all the ingredients. This soup is the first of the three meals I prepped for him!

Creamy Chicken Taco Soup

1 whole chicken (I roasted my own 4 pounder, you can use a rotisserie chicken or just cook chicken breasts)

1 packet taco seasoning

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2-3 stalks celery, diced

2-3 cloves garlic, minced

1/2 can black beans, drained and rinsed

1 cup frozen corn kernels

1 can Rotel (I used mild)

1 quart chicken stock

2-3 tbs half and half (optional)

Start by roasting the chicken. I patted it dry then covered it with taco seasoning. I roasted it at 425 for about 15 minutes, then lowered the heat to 375 for another 45-50. If you cut between the breast and the thigh and the juice runs clear, the chicken is done. You can also get a meat thermometer to make your life easier but I haven’t gotten there yet. To make your life even easier than a meat thermometer, just buy a rotisserie chicken or poach some chicken breasts. The only advantage to doing it this way is that extra taco flava.

photo 1

Saute the veggies in a little olive oil, seasoned with salt and pepper, for 10-15 minutes or until soft. Add the remainder of the taco seasoning and stir. Add in the beans, corn, and Rotel and stir to combine. photo 2

Throw in the chicken, and then add your stock/broth.

photo 4


photo 3

I didn’t use the whole box because I wanted a slightly thicker consistency. The longer you let the soup simmer, the thicker it will get so add your liquid accordingly. Allow it to cook for at least 15-20 minutes, then remove from heat. Stir in a couple tablespoons of half and half (assuming you want it to be CREAMY chicken taco soup). Season to taste.

If you’re serving this right away, you can add all sorts of fun toppings like sour cream, avocado, pico de gallo, FRITOS. I stirred in some scallions and then let it cool before freezing.

photo 5

Since I’m fairly possessive of my tupperware, I opted to freeze the soup in two freezer bags (each a gallon size). I’ll let them thaw out in Baltimore and then re-freeze in the individual containers we bought the last time we did this.

Hope you’re not sick of soup yet, more to come!

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