This taco soup is light but still creamy and luxurious. It is healthy, filling, spicy and just ah-mazing! It is a fast and easy meal to make.
This taco soup is one of my go-to’s. I have made it many times. It’s filling, only uses two dishes, is filled with flavour, is nutritious, and is gluten-free. It basically checks all the boxes. It is easy and fast to make, making this soup feel safe, nd certain. It is a very forgiving soup unless of course, you make a silly mistake like me, and accidently use cayenne pepper instead of chilli powder. Yes. I once did that. I had made a double batch of this soup for having company over, and threw in 2 tablespoons of cayenne pepper, thinking it was chilli powder.
I had run out of chilli powder and gone to the store in a rush and bought more. Or so I thought, but it was cayenne pepper.
Turns out it helps to read labels.
So I used two tablespoons of the cayenne pepper. Then I tasted the soup when it was all put together, and my mouth felt like a fire had erupted. I ran for water to extinguish my burning palette. I had no idea what I had done wrong at that point, but I figured sour decreases spice. So I juiced two limes into the soup. Surprisingly enough, two limes weren’t enough to undo the spicy damage of two tablespoons of cayenne pepper.
Still having no idea what I had done wrong, I started getting desperate. Our company was due to arrive in 10 minutes and I couldn’t even handle a teaspoon of this soup. So what did I do? I placed the pot right next to the sink and ladled out about 3/4 of the soup, using a strainer to catch the chunks of chicken, beans and vegetables. When I was down to just a small portion of the leftover soup base, I then put it back on the stove, added new chicken broth, milk, spices (leaving out anything spicy of course), and crossed my fingers that it wouldn’t be too bland now.
I needn’t have.
It was still spicy. Not burn your mouth off, spicy, but still significantly spicier than my preference. So I added some more lime juice, more milk and served the soup with apologies to my guests. We were all sweating by the end of dinner! I told the story of my soup debacle, and kept commenting that “I’ve made this before so many times! My new chilli powder must be much stronger!”
So, needless to say, you can’t substitute cayenne pepper for chilli powder.
So there’s what not to do, but so long as you can tell what ingredient in your kitchen is which, you should be good to go.
I love how low in dishes and mess this recipe is. You just need one pot and one pan. You don’t need any bowls for mixing, beaters, blenders, or anything fancy.
As someone who spends a lot of time in the kitchen, the majority of it making a mess, I am always happy for a meal that keeps the mess to a super minimum. Also, Yummalicious’ head dishwasher always appreciates a cleaner kitchen when he comes in. He also always appreciates this soup because it is delicious!
There really isn’t much to this recipe in terms of complication, so I’m super confident that if you make it you will love it! Just remember to read your spices labels and don’t do anything crazy like I did!
I have had so many recipe screw-ups, especially in my younger, learning years! I’m telling myself that it’s not just me. Other, more put together people make silly recipe mistakes too. Right?
What mistakes have you made to destroy a dish? Were you able to recover? I’d love to hear!
Light and Creamy Taco SoupYields: 4 servings
- 2 chicken breasts
- 3 cups chicken broth
- 1/2 cup tomato sauce
- 1 can chopped green chilli's
- 1 tablespoon chilli powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 2 teaspoons olive oil
- 2 bell peppers, diced to 1 cm squares
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- 2 cups milk
- 6 oz cream cheese
- cheddar cheese, grated
- sour cream
- tortilla chips, crushed
- limes, for juicing
- In a large pot over medium-low heat, add chicken, broth, tomato sauce, green chillies and spices. Cover and let simmer for 15 minutes
- In a large pan over medium-high heat. warm the olive oil, then add the corn, black beans and bell peppers. stir frequently for 2 minutes. Then add the milk and cream cheese, stirring until the cream cheese is melted and the liquid is smooth, about 5 minutes.
- Remove the chicken from the spiced broth, and shred it. Then add it back to the pot.
- Add the creamy sauce and vegetable mixture into the pot with the chicken and broth. Stir together and simmer for another 5 minutes.
- Enjoy with cilantro, sour cream, tortilla chips, cheddar cheese, or a juiced lime.