🔥🌮 Happy Taco Sunday, Fam! 🌮🔥

We’re officially calling it: soup season is open, and we’re kicking things off taco-style. We went full internet deep dive to find a soup that eats like a taco, slurps like a dream, and understands the assignment.

We teamed up with Cooking Con Claudia and wow. This soup shows up, shows off, and demands seconds.

👇 Scroll down for the full build. No flight booking required, just bowls ready.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Cooking Con Claudia
Cooking Con Claudia is a home-cooking powerhouse known for bold Mexican flavors, approachable recipes, and making comfort food feel like a celebration every single time. 🌮🔥

3-4 lbs bone in chicken breast or thighs
1/4 onion
3 bay leaves
Salt to taste I used 2 tbsp
Handful of cilantro

Enchilada sauce:
20 tomatillos; roasted
5 hatch or Anaheim peppers; peeled & roasted
2-5 chile jalapeños or serranos; roasted
1/4 onion; roasted
3 garlic cloves
Handful of cilantro
2 tbsp chicken bouillon
2 tsp ground cumin
1 1/2 tsp peppercorn

For the soup
1/4 small diced onion
1 small diced fire roasted pepper(hatch or Anaheim)
1/4 cup all purpose flour
8 cups broth from chicken; divided
Corn tortillas cut into thin strips

Toppings
Mexican style cheese
Sour cream
Diced onion & jalapeño
Queso fresco
Avocado

1️⃣ Boil the Bird
Fill a big pot with 5 quarts of water, salt it like the sea, then drop in the chicken, bay leaves, onion, and cilantro. Simmer over medium heat for about 35 minutes. Chicken = tender, vibes = immaculate.

2️⃣ Get Saucy, Baby
Roast those tomatillos, peppers, chiles, and onion until they’ve got a little char and a lot of attitude. Toss everything into a blender with the spices and 2 cups of that magical chicken cooking water. Blend until smooth, spicy, and irresistible.

3️⃣ Pull It Apart
Grab two forks and shred that chicken like it owes you money. Set aside and admire your work.

4️⃣ Soup Mode Activated
Heat a big Dutch oven with a splash of oil. Sauté diced onion and peppers for 5–7 minutes, then sprinkle in the flour and stir it all together. Pour in the enchilada sauce and 6 cups of chicken broth. Cover, lower the heat, and let it simmer for an hour. Trust us, this soup only gets hotter with time. 🌶️🔥

WATCH the VIDEO!