Friday, April 2, 2010
Chicken Taco Soup with Vegetables
In an attempt to use up some leftovers we had (yet another) soup. It turned out okay, but would have been even better with tortilla chips.
3 carrots, peeled and cubed
2 parsnips, peeled and cubed
1 can tomatoes
2 Tablespoons Taco Seasoning
3 cloves garlic, minced
1/2 onion, chopped
2 Tablespoons olive oil
2 cups vegetable stock
jalapenos (as desired)
1/4 bunch of cilantro (coriander)
Garnish: shredded chicken, cheese, hot sauce
Heat oil in a pot. Add onions and allow them to saute for a few minutes. Add the carrots, garlic and parsnips and cook a few minutes longer. Add the tomatoes, stock, cilantro, jalapenos, and seasoning. Bring to a boil then reduce heat to a simmer until vegetables are soft. (About 20 minutes.)
Puree with a hand blender (or upright blender) and allow soup to simmer until ready to serve. (About an hour in my case.) Garnish with cheese, shredded chicken (we had some leftover from a roast) and hot sauce, if desired.