Mexi Chicken Rice Taco Soup
"One of my favorite soups, amounts listed will yield about 2 1/2 quarts. Make this as spicy as you like by adjusting the jalapeno and/or using spicy taco seasoning mix"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (770.4 g)
- Calories 1743.6
- Total Fat - 106.1 g
- Saturated Fat - 25.7 g
- Cholesterol - 946 mg
- Sodium - 2996.4 mg
- Total Carbohydrate - 89.1 g
- Dietary Fiber - 5.9 g
- Sugars - 5.1 g
- Protein - 107.8 g
- Calcium - 647.7 mg
- Iron - 22.1 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large resealable plastic bag combine flour with 2 tablespoons taco seasoning mix and garlic powder; add chicken pieces, seal bag and shake to coat.
Step 2
In a large saucepan heat oil over medium heat (use enough oil to coat the bottom of the saucepan) .
Step 3
Add in chicken; saute tossing on all sides until just lightly browned then remove to a bowl.
Step 4
In the same pan saute onion and jalapeno until tender; add garlic, cook 1-2 minutes longer.
Step 5
Stir in the broth, beans, tomatoes, corn, rice, green chilies and remaining taco seasoning; bring to a boil, reduce heat simmer uncovered for about 10-15 minutes or until rice is tender.
Step 6
Stir in the condensed cheddar soup lime juice and chicken, then season with seasoned salt and pepper to taste; heat through over medium-low heat for about 10 minutes.
Step 7
Ladle into bowls then top with cheddar cheese and a dollup sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting taco seasoning mix, choose a mild mix for a less spicy flavor or a hot mix for a more intense flavor.
- If desired, substitute black beans for the Mexicorn for added flavor.
- Substitute quinoa for the instant rice for a healthier option. Quinoa is a complete protein and is high in fiber and other essential vitamins and minerals. This substitution adds a nutritious boost to the soup and is a great way to make it healthier.
- Substitute black beans for the Mexicorn for a vegan option. Black beans are a great source of plant-based protein and fiber, making this soup a great vegan option. This substitution also adds a delicious flavor to the soup and is a great way to make it more flavorful.
Vegetarian Version Substitute the chicken thighs with 2 (15 ounce) cans of black beans and 1 (14 1/2 ounce) can of Mexican stewed tomatoes, undrained. Omit the chicken broth and use 4 cups of vegetable broth instead. Omit the jalapeno pepper and use 1 (4 ounce) can of diced green chilies instead. Add 1/2 teaspoon of chili powder and 1/2 teaspoon of cumin for extra flavor.
Taco Soup Version Substitute the chicken thighs with 1 pound of lean ground beef. Omit the chicken broth and use 4 cups of beef broth instead. Add 1 (15 ounce) can of pinto beans, 1 (15 ounce) can of black beans, 1 (14 1/2 ounce) can of Mexican stewed tomatoes, undrained, 1 (4 ounce) can of diced green chilies, 1/2 cup of frozen corn, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 (1.25 ounce) package of taco seasoning.
RECOMMENDED DISH TITLE: Mexican Street Corn Salad:
RECOMMENDED DISH DESCRIPTION: This Mexican Street Corn Salad is the perfect accompaniment to the Mexi Chicken Rice Taco Soup. The creamy, spicy, and sweet flavors of the salad will balance the flavors of the soup. The crunchy texture of the salad will also provide a nice contrast to the soup. Plus, it's easy to make and requires minimal ingredients.
RECOMMENDED DISH TITLE: Baked Nachos:
RECOMMENDED DISH DESCRIPTION: Baked Nachos are the perfect addition to the Mexi Chicken Rice Taco Soup. The crunchy and flavorful chips are a great contrast to the creamy soup. The toppings can be customized to your preference, making it a great dish for everyone. Plus, it's easy to make and requires minimal ingredients.
FAQ
Q: How can I adjust the spice level of this recipe?
A: You can adjust the spice level of this recipe by adjusting the amount of jalapeno pepper and/or using a spicier taco seasoning mix.
Q: How do I make this recipe vegan-friendly?
A: To make this recipe vegan-friendly, substitute the meat for a vegan alternative such as tofu or tempeh, and use vegan-friendly cheese and sour cream.
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Fun facts:
Fun Fact 1:This Mexi Chicken Rice Taco Soup is a popular Mexican-American dish that originated in the United States during the 1960s. It is a combination of Mexican and American flavors and ingredients, such as jalapenos, taco seasoning, and Mexican stewed tomatoes.
Fun Fact 2:This recipe is inspired by the famous chef and television personality, Emeril Lagasse. He is known for his unique spin on classic dishes, combining his signature Creole and Cajun flavors with Mexican ingredients to create flavorful dishes like this Mexi Chicken Rice Taco Soup.