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Chicken, Jalapeno and Lime Taco Soup

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Chicken, Jalapeno and Lime Taco Soup – My favourite Mexican inspired soup with shredded chicken, black beans, spicy jalapeños, corn, lime juice and toasted tortillas.

Chicken, Jalapeno and Lime Taco Soup

I have been wanting to make this soup forever but the timing was never right. There was always another recipe that I needed to make more, but now it is November and soup season is a mandatory part of  this month dontchaknow. Yes I made that word up. My gran always said I write like I talk. She meant conversationally, not that I join random words together but hey I have evolved and now I am joining words together too. (Come such a long way.. what a legend). 

I have read up on so many variations of this soup. There seems to be 2 main versions. One uses Tomatillos. This is the other one!

For some reason I realllllly struggle to do soup in the summer. To me, soup is Autumn and Winter. My hubby can have it all year round, no issues but I just.can.not. (More evolving). 

This soup, in a nutshell, is a delicious family friendly recipe. Unless your kids don’t like hot food. Although I do think it is pretty mild to be fair. The avocado helps with that. I guess it depends on if they are used to eating spicy food? Mine are in between. Sometimes spicy food doesn’t bother them at all. Then suddenly, its a huge issue when the spice is with say..brussell sprouts for example. Haha!

This is the kinda soup that is healthy but really delicious. It is the kinda soup that will kick your cold away. It is the kinds soup that everyone will like and therefore you won’t have to faff about thinking about what to make for that one fussy eater. You know the one. 

By the way, I am still very much in the land of headaches. My head has been banging for days. It really is a lot of fun. So the whole philosophy behind my studies (Unani Bibb) is about balance. It is similar to Ayurveda. It is about prevention rather then cure and it is about really knowing yourself and understanding your temperament and what your body needs at a given time. There is a lot behind it and I hope that I am able to explore and explain this with you guys further in the future but basically what I am saying is that the reason my head is banging is because I am out of balance. To really understand where that imbalance may lie, I have to keep a diary of food, exercise, sleep ..BINGO (there it is..no diary needed) thats where the headache is coming from. I haven’t been sleeping well. Earlier this year, my daughter had an accident. I don’t really want to go into too much detail here, but she quite often wakes up in the night if and when she is experiencing discomfort and she wakes me up too. So sleepless nights although rare most of the time (thankfully),  are something I am experiencing a little more of atm and if your sleep ain’t right, nothing is..Might get that printed on a t-shirt. 

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Chicken, Jalapeno and Lime Taco Soup

Chicken, Jalapeno and Lime Taco Soup - My favourite Mexican inspired soup with shredded chicken, black beans, spicy jalapeños, corn, lime juice and toasted tacos.

Course Lunch, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Soup

  • 1 tbsp Olive Oil
  • 1 Onion diced
  • 4 cloves Garlic crushed (adjust to taste - I love garlic)
  • 1 tbsp Sliced Jalapeños diced
  • 1/2 Green Pepper diced
  • 400g tin Black beans drained
  • 200g tin Sweetcorn drained
  • 500ml Chicken Stock
  • 400g Plum Tomatoes blended
  • 1.5 lb Chicken Breast cleaned
  • 1/2 tsp Cayenne Pepper
  • 2 tsp Cumin
  • 1 tbsp Smoked Paprika

Toppings

  • 1 Avocado stone removed and sliced
  • Handful Coriander chopped
  • 2 Limes Juice
  • 1 tbsp Sliced Jalapeños diced
  • 5 Tortillas Cut into strips

Instructions

  1. In a medium sized pot over medium/high heat, saute onion and garlic in oil for 5 minutes.

  2. Add all the remaining ingredients (apart from the black beans) for the soup into the pot. Bring to the boil and simmer for 12 minutes. Remove the chicken from the soup and shred using 2 forks. 

  3. Put the chicken back into the soup and simmer for 25 minutes.

  4. Pour in the black beans and continue to simmer for 10 minutes.

  5. Toast the tortilla strips in a dry pan for 1-2 minutes each side.

  6. Ladle the soup into 4 - 5 bowl. Top with avocado, jalapeños, lime, coriander and tortillas.

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