Anna’s Chicken Taco Soup with Corn Chips Recipe (Freezes Perfectly!)
by Robin
One of the perks of my work as a Community Dietitian is working alongside some fabulous home cooks. Together we create delicious meals for our programs.
The English School Lunch Program is a project that I started several years ago. We provide a hot, healthy lunch to a group of moms and kids who are New Canadians.
Our lunch program extends their English-as-a-Second-Language learning day, which would otherwise be just a very short morning. And their children get to experience a wonderful school readiness program. It’s win-win-win!
Another side benefit for me is working in the kitchen with incredible women; learning and laughing together as we better understand our cultures and our lives. The very best part of my work week.
I was fortunate to find a great cook and friend when I hired Anna in 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. And today, I get to share one with you!
Anna grew up in an Old Colony Mennonite community in Mexico. She left in her teens and made a new life for herself in Canada. She writes about her journey on her blog, Mennopolitan. It’s a fascinating read!
Recently, when we had family visiting, I made Anna’s Taco Soup alongside our Mexican Lasagne. It was an absolute 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 Chicken Taco Soup Recipe
Serves a big crowd!
Chicken Taco Soup Recipe
This soup is quick and easy and hearty. And let's face it, any recipe that adds chips to it will be a crowd-pleaser!
Ingredients
- 1 lb 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.
Instructions
- 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.
- Enjoy!
Here’s another 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!
More of our easy, healthy, Mexican recipes can be found here.
And also check out our collection of 20+ Fast & Fab Instant Pot Vegetable Soup Recipes to Make Tonight!
Robin and Ed are a DIY-loving couple with over 25 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.
This sounds amazing! I love a good mexican dinner. Definitely trying.
You'll love it, Michelle! 🙂
I love Taco anything so I'm definitely going to try this Taco Soup – looks yummy!
It's so yummy, Ashley! Great with Tacos – if you like those. 😉
This looks great. So great I just called Cane to pick up some cilantro and corn and we're having this for dinner tonight!
You won't regret it, Rita! It's fabulous – even just as a way to justify chips for supper. 😉
We liked it! By "we," I mean Cane and me. The girls with us last night generally don't like soup. We fed them mac 'n cheese and are glad there was plenty left over for lunches. Thanks so much for the recipe. Pinning this one to our family-friendly food board.