Chicken Taco Soup

This soup is a staple in our home; every fall I start making it again! I found this recipe in the Essential Mormon Celebrations cookbook that my Aunt Liz gave me. It has so many wonderful recipes in it! I also made the Cilantro Lime Dressing which was awesome, it had a thick texture and tasted great with the soup and as a dip for chips. (I halved this recipe & Matt had seconds with plenty leftover for lunch or dinner for the two of us)

Chicken Taco Soup
  • 6 cups water
  • 6 chicken bouillon cubes (could sub chicken stock)
  • 4 chicken breasts, cooked & cubed
  • 1 teaspoon cumin
  • 1 or 2 tablespoons chili powder (I used one and it was perfect for me - but I like things on the mild side)
  • 1 (29 oz) can crushed tomatoes
  • 1 tablespoon sugar
  • ½ cup rice
  • 1 (15 oz) can garbanzo beans, undrained
  • Corn tortilla chips
  • Cheese, grated
  • Cilantro, chopped
  • Sour cream
  • 2 limes, quartered
  1. In a large pot, bring water to a boil; dissolve bouillon cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice, and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.

Cilantro Lime Dressing
  • 1 (1 oz) packet Ranch dressing mix
  • 1 cup mayonnaise or miracle whip
  • 1 cup sour cream
  • 1 (3 in.) jalapeño pepper, cut and seeded
  • 2 tablespoons chopped onion
  • ⅓ cup chopped cilantro (I put more because I love cilantro)
  • Juice of 1 lime
  1. Blend all ingredients in blender or food processor & enjoy!

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