This post may contain affiliate links.
This Smokey Mexican Chicken Taco Soup is going to be our favourite soup this winter.
I chose to cook this slowly to develop a depth in flavour. If you don’t have a slow cooker, or fancy doing it slowly in the Thermomix® then it is easily cooked on the stove or TM over a shorter period, but just like a a good marinade, time makes it better. I can tell you while it was cooking, it was hard not to go and eat it all from the cooker as it slowly bubbling away while I was working. I am sure the neighbours were envious and wondering where their invites were.
For this recipe I actually used leftover baked Mexican Marinated Baked Chicken (recipe coming soon). I have given a couple of alternatives as this is a soup that would go great with some delicious chicken thighs or even just a leftover rotisserie chicken. Always try and make it easier on yourself, I sure do.
No Corn Chips
I want oh my god, OMG, and WOW, how good are Cheese Pops? If you haven’t tried them yet you must! I tried some from the Low Carb Emporium and I will say they are far tastier than I ever thought possible. They are quite simply little crunchy balls of cheese. So tasty as a snack but also fabulous for a soup crouton rather than bread. In this soup it works fabulous as a substitute for crushed corn chips.
So I hope you enjoy this soup as much as we did, and please make sure you pilot up with some fresh toppings to make your taco soup Fully Loaded.
This soup is everything I thought it would be and more. It is rich and light and deliciously smokey.
- 2 tbsp olive oil
- 1/2 brown onion diced
- 2 cloves garlic crushed and diced
- 1 chorizo sausage diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 dried ancho
- 1 dried guajillo
- 1 330ml Bighead 0 carb beer
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 400 g diced tomatoes canned or fresh
- 3 tbsp tomato paste
- 1 tbsp chipotles in adobo
- 1 cup chicken broth
- 1 medium zucchini quarter round dice
- 1/2 green capsicum diced
- 4 radish diced
- coriander leaves
- sour cream
- pico de gallo
- grated cheese of choice,
- lime quarters
- Tortillas sliced and fried
- 1 packet Cheese Pops
Saute onion, garlic and chorizo (and chicken thighs if using) in olive oil over medium heat until chicken is lightly browned on both sides.
Add cumin and coriander and cook until fragrant.
Transfer to slow cooker and rest of soup ingredients and slow cook on low for 5 hours.
This recipe does make 8 serves and is easy to freeze and reheat for those days when you really can't be bothered cooking.