SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

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I created this recipe using what I had on hand today, and I tell you...
this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 
you truly must give this recipe a whirl...





Servings: (4-6)
Prep: 10 Mins.
Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:
1 tablespoon olive oil
1/2 medium white onion, chopped
1/4 red bell pepper, chopped
1 ear of fresh corn, kernels removed, reserving corn cob
1 stalk of celery, finely chopped
1/2 bunch fresh asparagus, cut in half and discard rough end sections;
--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately
1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)
1/2 cup bottled chili sauce
2 cup of cooked, roughly shredded chicken
1 tablespoon of taco seasoning
1/2 teaspoon granulated garlic
2 cups of low-sodium chicken broth
3 cups hot water

Finishing:
Asparagus tips, reserved from above
1 green onion, both white and green parts, sliced
2 tablespoons freshly chopped parsley
1/2 teaspoon lime juice
Pasta par-cooked, reserved from above

--Optional side:
1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:
--2 TB shredded cheddar
--2 TB shredded Mozzarella
--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!


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