One of the perks of my work as a Community Dietitian is to work alongside some fabulous home cooks. Together we create delicious meals for our programs.
The English School Lunch Program is one that I started several years ago to provide a hot, healthy lunch to a group of moms and kids who are New Canadians. The lunch program extends their English-as-a-Second-Language learning day, which would otherwise be just a very short morning.
Another side benefits is working in the kitchen with neat women; learning and laughing together as we better understand our cultures and our lives.
I was fortunate to find a great cook and friend when I hired Anna to lead the kitchen. That girl has skills! The women coming to learn are thrilled with Anna's cooking - and so am I - I get to take her great recipes home!
Recently, when we had family visiting, I made Anna's Taco Soup alongside our Mexican Lasagne. It was a hit! And the best part: there was enough left over that Ed and I ate some delicious lunches for the rest of the week.
Here's the recipe...
Anna's Taco Soup
Serves a big crowd!
1lb Chicken thighs (breasts work fine, but thighs have the best texture)
2 large Onions
1 Tbsp Canola Oil
2 tsp Garlic Salt
2 tsp Black Pepper
3 to 4L (12 to 16 cups) Water (to taste)1 jar Salsa, hot (of course, we use our homemade salsa)
1 bag Corn, frozen
5 stems Cilantro, fresh
1 bag Corn Chips (to garnish)
** We also like to add a Tbsp of our Taco Seasoning Mix though the original recipe didn't call for it.
- Chop chicken and onions into small cubes.
- In a soup pot, heat canola oil over medium heat. Add chicken, onions, garlic salt, black pepper. Cook until the chicken is done.
- Add the water, salsa, corn and cilantro.
- Boil for 10 to 15 minutes.
- Add a small handful of corn chips to each bowl.
Here's a free printable of this delicious Taco Soup Recipe:
This soup is quick and easy and hearty. And less face it, any recipe that adds chips to it will be a crowd pleaser!