The other night I wanted taco soup, but wanted to change it up a bit from the usual. It turned out a little broth-ier (totally not a word!) than usual, but was still plenty filling with beans, chicken, peppers and hominy (or corn). It was such a good flavor, a good change from regular taco soup—I was surprised how spicy/flavorful it was for how broth-y it looked! Definitely a winner! I started with this recipe, but changed it quite a bit, so here's mine.
Spicy Chicken Taco Soup
1 13 oz. can of chicken (or 2 chicken breasts, cooked and shredded)
1 small yellow onion, chopped
1/2 each red and green pepper, chopped
1–2 jalepeno peppers, seeded and chopped (I used canned, 1–2 Tbsp)
3 cloves of garlic, minced
11 oz can of Rotel tomatoes with green chiles, (or diced tomatoes and 1/2 can of green chiles)
1 14-oz. can white beans, rinsed and drained
1 14-oz. can kidney beans, rinsed and drained
1 14-oz. can hominy, or corn, drained
1 Tbsp chile powder
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
1/2 tsp salt
4 cups chicken broth
Juice from 1/2 a lime
Toppings: sliced green onions, cilantro, shredded cheese, sour cream, avocado, tortilla chips
Heat 1 Tbsp olive oil in a soup pot. Add onions and saute 1 minute. Add all of the peppers and garlic, saute two minutes. Add spices and mix. Add tomatoes and mix. Add chicken broth, chicken, beans and bring to a simmer for at least 20 minutes. Add lime juice and let simmer just a few more minutes before serving.
Top with desired toppings and enjoy!