I used taco seasoning in place of other spices, as that was a recommended alternative and I had half a package open in the fridge from another recipe. I used approximately 1/4 package total. Maybe. I didn't measure, but I still had a good bit left. Anyway, I sprinkled taco seasoning on two chicken breasts, and baked them until cooked thoroughly. When it was finished, I shredded it.
One of the reasons I picked the recipe is she used a red and green bell pepper. I happened to have four peppers, one each of red, green, yellow, orange, and all of them were really begging to be used. I chopped about half an onion, I sauteed these with garlic and a little bit more taco seasoning.
Then as per the recipe, I added the chicken, a can of rotel, 32 oz of chicken broth, and a can of drained black beans. I didn't do tomato paste, because I didn't have any. I also didn't do the cornmeal thing, I added a can of drained corn.
Stir everything together, and I think I added another dash of taco seasoning.
As far as cutting the tortillas, you can also have little helpers tear them for you. ;-)
Fry them, but don't try to text or answer the phone while cooking these, because they burn quickly. Ask me how I know.
Ladle the soup into a bowl. Top with tortillas and favorite toppings.
The verdict? YUM!
My kids are selectively picky--meaning they eat fairly well, and so I allow them to be picky sometimes and I don't push it. I cooked this when they had a pizza party at church, since they are not a fan of hot/spicy foods. The husband said it was good, but hot. I used hot rotel, and he tolerates hot and spicy, but doesn't love it. He said I could make it again if I tone it down.
I loved it. That's all that matters, right?
This post is part of the Blogging Through the Alphabet series.
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