This is my third taco soup, and I believe it is my best to date. It is, among other things, one of those sneaky attempts to hide vegetables in food that kids eat.
Ingredients:
1/2 yellow onion, diced finely
2 TBSP unsalted butter
1TBSD granulated garlic
1 can (14 oz) chicken broth
2 cups water
1 can diced tomatoes blended in blender
1 can whole kernel corn
1 can black beans
1/2 TBSP chili pepper
1 TBSP cumin
1 pinch salt
Black pepper to taste
1 large chicken breast, cooked and shredded
1/2 cup finely chopped spinach
1/2 cup sour cream, plus more for serving
Tortilla chips
Shredded cheese
Directions:
Sautée the onions in the butter with the garlic until translucent. Add chicken broth, water, and tomatoes. Bring everything to a boil. Lower heat to medium-low. Add corn, beans, and seasonings, and simmer for 20-25 minutes. Add chicken and spinach and continue to cook on medium-low for another 15 minutes. Remove from heat and add sour cream. Stir to incorporate. Serve with tortilla chips and cheese. Don't mention the spinach or onions and the picky eaters probably won't either.
