I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge.
- 2 canned chicken broth, 48 fl oz
- 3 garlic cloves, finely diced
- 1 teaspoon cumin
- 2 teaspoons fresh basil, chopped
- 2 tablespoons cilantro, finely chopped
- 1 taco seasoning, 1 . 25 oz
- 1 can diced tomatoes and green chilies, 10 oz
- 1 can diced tomato, with lime and cilantro 10 oz
- 1 medium zucchini, sliced and cut into half moons
- 1 medium onion, diced
- 1 can black beans, 15 . 5 oz
- 2 cooked chicken breasts, shredded
- 3 cups steamed long grain white rice
- shredded monterey jack cheese
- crushed corn tortilla chips
- 1 sliced avocado
- Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
- Simmer until broth is hot and veggies are cooked but still crisp.
- Add the cooked chicken and heat through.
- Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.