Spicy Chicken Taco Soup

I think almost everyone who cooks regularly knows a version of this recipe, but I'll go ahead and err on the side of replication because this soup is so wonderful, so easy, and, really, quite healthy. There are a lot of ways to fatten up this recipe or to make it go a lot further, but I'll share the bare necessities with you.


Spicy Chicken Taco Soup


Ingredients (measurements are approximate)


3-4 fresh boneless, skinless chicken breasts
1 stalk of celery, half of which is finely chopped
1 large white onion, chopped
1 large red bell pepper, seeded and chopped
2 cloves of garlic, minced
1 28 oz. can of diced tomatoes
1 10 oz. can of Rotel tomatoes (diced tomato with green chile -- I go with "Original," but milder or spicier versions are also available)
1-2 14 oz. cans of reduced sodium chicken broth, or reserved broth
1 package of taco seasoning
1 package of ranch dressing seasoning
1 15.5 oz. can of pinto beans, drained
1 15.5 oz. can of kidney beans, drained
2 C of frozen sweet corn
1/2 C of chopped fresh cilantro


coarse salt
freshly cracked black pepper
2 T of extra virgin olive oil


Directions:

1. Start a large pot of boiling water, and boil chicken breasts for about 20 minutes with whole celery stalks, a tsp. of coarse salt, and plenty of freshly cracked black pepper.
2. While the chicken is boiling, dice and mince your celery, onion, bell pepper, and garlic. Mix ingredients in a bowl with a tsp. of coarse salt and plenty of freshly cracked black pepper.
3. Heat another large pot over a medium-high heat and add extra virgin olive oil. Once oil is heated, add chopped vegetables, stirring frequently for about 6 minutes, until vegetables begin to soften.
4. Add diced tomatoes and Rotel. Stir.
5. Add 2 cans of chicken broth or, alternatively, use the broth created by boiling the chicken. Stir. Lower the heat to medium, and allow the soup to come to a gentle boil.
6. Transfer cooked chicken breasts to a cutting board, and cut into bite-sized pieces. Discard the boiled celery stalks.
7. Transfer the chopped chicken to the soup bowl and add the ranch and taco seasonings. Mix well, and allow to come to a boil.
8. Add drained kidney and pinto beans to the soup pot. Stir well.
9. Add frozen sweet corn to the soup and stir well.
10. Finally, add the chopped fresh cilantro (this is the ingredient that makes this soup for me!). Allow soup to cook for at least another 10 minutes, then serve. (Optional: serve over brown or white rice or Frito chips, or top with sour cream and/or tortilla chip strips.)

A little work goes a long way with this recipe.

There are a few reasons why having a taco soup recipe in your repertoire is a good thing.

• First of all, it's a crowd-pleaser.
• Secondly, it feeds a lot of people or, if you're not serving a crowd, it will at least feed your family for a couple of days. So it's a good recipe for those busy weeks.
• Thirdly, you can even make it ahead of time and freeze it for those nights that your best laid plans to cook go out the window, or in the case that you've got an out-of-town trip planned (and your spouse doesn't cook) and you don't want your kids eating candy for dinner.
• Also, if you serve the soup without the other tempting but calorie-adding trimmings, you're looking at just around 330 calories for a nice bowl of hot soup for dinner. And the beans and chicken and vegetables pack in a good dose of nutrients, to boot.

So, if you don't have one of these taco soup recipes under your belt already, try this one. I think you'll be glad you did.

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Goat Cheese Stuffed Chicken Breast

The sheer ingredients in this recipe make it a foolproof success for any taste bud. Seriously: shallots, basil, chicken, pecans, sundried tomatoes, GOAT CHEESE, DID SOMEBODY SAY BACON???? But really, how could it go wrong? This dish is a big hit with my daughter, who asks for it on an almost weekly basis (though I don't cook it quite that often for fear of getting burnt out . . . or fat).

We usually eat half a chicken breast each and make the meal last two nights, since this recipe can pack in a lot of calories, what with all of the goat cheese and bacon goodness it's got goin' on. The chicken goes wonderfully with a summer salad or roasted asparagus and really works well microwaved for leftovers the following day.

Goat Cheese Stuffed Chicken Breast

Goat Cheese Stuffed Chicken Breast
and Roasted Asparagus

Ingredients:

4 boneless skinless chicken breasts

4 T of extra virgin olive oil

6-8 oz. goat cheese log

1/2 C loosely packed fresh basil leaves, thinly sliced, plus extra for garnish, if desired

1-2 shallots, chopped

4 sundried tomatoes in oil, thinly sliced

1/2 C of chopped pecans or pecan pieces

freshly ground black pepper

coarse salt

8 slices of uncooked bacon (I use low sodium; turkey bacon would be an even healthier option)

crumbled goat cheese for garnish, if desired

toothpicks or small skewers, a mixing bowl, a meat mallet or heavy rolling pin, a good sharp knife, a skillet, and a baking dish

Directions:

Preheat oven to 400 degrees Fahrenheit.

1. To prepare the stuffing, fill a medium-sized mixing bowl with the goat cheese log(s), sliced basil leaves, chopped shallots, thinly sliced sundried tomatoes, and pecans. Grind some black pepper over the ingredients. Then, after rolling up your sleeves, mix the ingredients thoroughly with your hands. Set aside.
2. After washing chicken, pat it dry and lay it on a cutting board. Using a sharp knife, butterfly the chicken breasts. Butterflying the chicken breast works best if they are slightly frozen, so if you have trouble butterflying, you may want to pop the breasts in the freezer for an hour or two and do this step first so you can allow the chicken some time to thaw before cooking.
3. Open each chicken piece as though you are opening a book and lay flat on the cutting board. Cover them with plastic wrap, and, using a meat mallet or heavy rolling pin, pound the chicken breasts until they are of an even thickness (1/2 inch or less). Sprinkle with a bit of coarse salt and freshly-ground black pepper. 
4. Scoop about 1/4 of the goat cheese stuffing onto one side of each open chicken breast. Close the chicken breast around the stuffing and wrap each breast with two slices of uncooked bacon. Secure the bacon and the closed breasts using toothpicks or small skewers.
5. Heat a large skillet on the stove over a medium-high heat. Add two tablespoons of olive oil. When oil is heated, add the bacon-wrapped chicken breasts, turning the breasts every 5 minutes or so to allow all sides to brown.
6. Once all sides are browned, remove pan from heat and transfer chicken to a greased baking dish. Place the chicken in the preheated oven and allow it to bake for 20-25 minutes. Pierce or cut chicken to check for doneness. If you wish, garnish chicken with crumbled goat cheese, freshly ground black pepper, and additional sliced fresh basil.
   

Serve immediately with a salad, roasted asparagus, or some other dish of your choice. Or, enjoy it as a meal!

If you love these ingredients as much as we do, see my Sundried Basil-Pecan Goat Cheese Pizza.

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