Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 2 tablespoons minced garlic
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 2 tablespoons Old El Paso Taco Seasoning
  • 2 Tablespoons ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 6 Old El Paso Flour Tortilla Taco Boats
  • 1 cup shredded cheddar cheese

Instruction

  • Preheat oven to 350 degrees F. and heat oil in large skillet or pot over medium heat. Saute chopped onions and minced garlic until softened, about 5 minutes, stirring often.
  • Add chicken, broth, seasonings, sour cream and cilantro to pot. Stir to combine and reduce heat to low to simmer.
  • place taco boats onto a cookie sheet and bake for 15 minutes, until crisp. Remove and top with shredded cheese. Return to over for 5 minutes to melt. Spoon soup into crisp taco boats and serve warm. Garnish tops with additional shredded cheese if desired.