Do you ever see a recipe and know you will like it? Not just think it looks good, but know, from the picture, title, recipe, whatever, that it will undoubtedly be something you will like? That’s what happened to me with this recipe for Chicken Chili Taco Soup. I’m sure it had something to do with the name of the recipe. I like chili. I like tacos. I like soup. It was kind of a no-brainer. I also think I knew the recipe would be a winner because of its similarity to the Taco Soup recipe I told you about way back in the beginning of this blog. (If you click to check out the recipe, please don’t judge me on the photo quality. I hadn’t figured out the whole lighting thing yet.)
It’s also really good. And ridiculously easy. All you have to do is brown up the meat, add the veggies and then add everything else. A 15 minute simmer is all you need to bring all the flavors together. What you end up with is a chunky, meaty, protein-packed soup full of sweet corn, tender-crisp peppers, creamy beans, and zesty spices (how zesty is up to you). You can serve it topped with any number of things – basically whatever you like on your chili and/or tacos. We went for the fairly straight forward combo of shredded cheese and Greek yogurt (subbed for sour cream). Stan also added enough tortilla chips to his to make it more like chip soup. I was aiming for something a little healthier, but he assured me his version was delicious.