Fall means soup. It's crisp cool days that leave you rushing indoors to enjoy something soothing and hot. Here in the Palouse region of Washington, we're still warm. Tomorrow is the first real cool day with a predicted high of 59 degrees. Today we're in the 70's. The amount of rain we have gotten over the past few months hasn't been a good full day's rain. Our trees are still so green and my garden is trying to eek out the last of the summer produce. Apple picking is just beginning. My internal clock can't believe it's October. I'm having conflicting feelings. I want soup but it seems too early in the year. I'm trying to get into the Halloween spirit but my brain still wants camping and can't understand why the public pool is closed.
I'm forcing soup on myself and my family starting with this quick, easy and wonderful Taco Soup. It's open to interpretation so feel free to pull out what you have in your cupboards and try your own variation. We ate this with Quesadillas (cheese melted between two tortillas in a skillet) but it would be great with tortilla chips.
3 chicken thighs
1 can diced tomatoes (mexican flavor is best but plain is fine)
1 packet taco seasoning
1 can corn
1 can carrots
Peel skin off chicken but leave in bones. Boil in water until fully cooked, for best flavor let boil for awhile and then let sit but not necessary. Remove chicken from broth. Pull meat off bones and chop. Feel through the chicken for cartilege that may have come off bone. Return meat to pot and discard bones. Add taco seasoning, tomatoes, corn and carrots. Swish the tomato can with water and add to pot. Bring to a boil and then simmer until ready to serve. (The soup just needs to be warmed thoroughly before serving, simmering just increases the flavor).
Serve hot with cheese sprinkled on top.