Easy Chicken Taco Soup

It's a cool Fall day and you just got sweet corn from the market. Why not make this easy chicken taco soup? I roasted chicken thighs last night for dinner and made extra. Nothing goes to waste in my house and this was a great way to use the chicken.

The secret to this soup is McCormick Taco Seasoning packet. You can get this gluten free and low sodium, but I went for the original.

If you want to bring the heat by all means, sliced jalapenos would be great on top of the soup before you serve. My husband and daughter LOVE hot food, so I got jalapenos from my garden and sliced them. Also I made this recipe a fusion of Mexican and Asian cooking, by frying wonton wrappers, sliced diagonally. If you want to stay traditional, fry corn tortillas but slice them into wedges.

Let's get cooking, you'll need:

6 roasted chicken thighs - diced

1 can black beans

4 ears of fresh corn (off cob) or 1 bag frozen corn

1 clove of garlic

1 tbsp chicken powdered bouillon

fresh parsley chopped (cilantro would work also)

1 can small white potatoes - quartered

1 can fire roasted -low sodium tomatoes

lemon/lime wedges

vegetable oil for frying

1 package Mc Cormick Taco Seasonings

Put the chicken in a soup pot, cover with water and add the chicken bouillon. Allow this to come to a boil, lower and add the package of Mc Cormick Taco Seasonings. Add a strained can of black beans and the corn. Stir in the canned tomatoes. Simmer on low for 20 mins or until all the flavors come together. Chop the garlic and add to the soup. If you don't like the bite of fresh garlic, add it in the beginning with the chicken and allow it to simmer.

In a shallow pan, add vegetable oil and bring up to temperature for frying. Ideal temperature is 300 degrees or until the oil starts to wiggle. My family use to put a drop of water in the pot to see if it spits, but the burns on my hands suggests this was not the best idea.

Fry the wonton wrappers in small batches and allow them to brown on both sides.

I garnished my soup with a lemon/lime wedge, fresh parsley and sesame seeds. I would say that would make this recipe a Mexican / Asian fusion. All I know is that it's so good and start to finish it took me less then 30 minutes.

** Corn chips can be used instead of wonton wrappers to keep the recipe gluten free**

" disfrutar " Enjoy or " chīhǎo! Enjoy your meal - see Mexican / Asian fusion!!