This easy taco soup recipe was made with Redstone Olive Oil’s Redstone Original spice blend. It is quick and simple to make.
As summer comes to an end and the family schedule just gets busier here in our house, soups are high on my list of things to make. The great thing about them is that you can essentially make a delicious, healthy meal with little to no effort. My family is not a huge fan of soups but I still make them once or twice a month because I love that after the meat is cooked, I can just let it sit and warm up and then presto, I’m done!
The spice blend that I used is from Redstone Oilve Oil. You can order it online. If you’d prefer to make it yourself, take a look at the list of ingredients. It includes in order of most to little: paprika, salt, garlic, onion, oregano, thyme, pepper, and cayenne.
- 1 pound chicken
- 2 tablespoons spice blend
- 1/2 cup corn
- 1 can beans
- 1 can diced tomatoes
- 2 cups chicken broth
- 1/2 cup chopped onions
- salsa optional
- shredded cheese optional
Preheat oven to 350°F. Place raw chicken into a greased casserole dish. Season with spice blend. Cover with aluminum foil. Bake for 30 minutes or until juices run clear and chicken is cooked through.
Once chicken is baked, shred the chicken. Using two forks or placing into your KitchenAid with the flat paddle shreds the chicken well.
Place chicken, corn, beans, diced tomatoes, and chicken broth into a pot. Cook on medium until soup is simmering, about 10 minutes.
Turn stove down to low until ready to serve. Serve with optional salsa and shredded cheese on top.