CHICKEN TACO SOUP FROM SCRATCH (NO PREPARED MIXES)

CHICKEN TACO SOUP FROM SCRATCH (NO PREPARED MIXES) image

Yield 6 Bowls

Number Of Ingredients 32

CHICKEN TACO SOUP (without any mixes!)
Gayle Koehler, Saginaw, Michigan 2011
4-6 chicken breasts
2 med. onions chopped
l med. bell pepper chopped
28 oz diced tomatoes - undrained
1-6oz can tomato sauce
l - 6oz can tomato paste
2 - l5 oz cans corn - undrained
2 - l5 oz. cans pinto beans - rinsed and drained
(Chop one can lightly in food processor - don't make mush!)
1 - small can chopped green chili peppers
¼ C chopped black olives
2T vinegar
2 cups chicken broth or water
For Taco Seasoning:
1 tablespoon of minced dried onions
2 teaspoons of chili powder.
1 1/2 teaspoons of salt. (leave out)
1 teaspoon of garlic powder.
1 teaspoon of cornstarch.
1 teaspoon of ground cumin.
1/2 to 1 teaspoon cayenne pepper or hot paprika.
For Dry Ranch Mix
3 Saltines in Blender
2 tsp dried parsley
1 tsp dry dill weed (very necessary!)
¼ tsp Onion salt,
¼ tsp garlic salt
1/2 C Buttermilk (regular milk with 1 teaspoon of vinegar) or use buttermilk powder (health food store) or
plain yogurt.
For Picante Sauce (These ingredients were included in the main ingredients)

Steps:

Boil chicken breasts in water, cool and dice (I cooked these about 20 min and I used their water for the chicken broth) Combine all ingredients and simmer 1 hour. Top with sour cream, shredded cheddar and Taco Chips.