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RECIPE
17 INGREDIENTS5 STEPS45MIN

Taco Soup

4.4
10 Ratings
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Pip & Ebby
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Warm up with this spicy and yummy taco-inspired soup!

45MIN

Total Cooking Time

17

Ingredients
Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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3 Tbsp
Extra-Virgin Olive Oil
4 cloves
Garlic , minced
1
Green Bell Pepper
1 bunch
Scallions , thinly sliced
2
Jalapeño Peppers , finely chopped
to taste
1/4 cup
1/4 cup
Finely Chopped Fresh Cilantro
32 fl oz
Chicken Broth
2 cans
(28 oz)
Diced Tomatoes
1 can
(15 oz)
Corn , drained
1 can
(15 oz)
Black Beans , drained
2 cups
Toppings
to taste
Shredded Cheese
to taste
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Directions

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Step 1
Heat Extra-Virgin Olive Oil (3 Tbsp) in an extra-large skillet over medium heat. Add Garlic (4 cloves) , Red Bell Pepper (1) , Scallions (1 bunch) , Jalapeño Peppers (2) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook 3-4 minutes.
Step 2
Add Italian Flat-Leaf Parsley (1/4 cup) and Fresh Cilantro (1/4 cup) . Cook for an additional 2 minutes.
Step 3
Add the Chicken Broth (32 fl oz) , Diced Tomatoes (2 cans) , Corn (1 can) , and Black Beans (1 can) to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Step 4
Five minutes before the soup is finished, add the Rotisserie Chicken (2 cups) .
Step 5
Ladle into serving bowls and top with Shredded Cheese (to taste) , Sour Cream (to taste) and Tortilla Strips (to taste) .

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