This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.
We’re starting to get into that weird time of year in between winter and spring where everyone is over the cold, gray weather, but blue skies and sunshine have yet to still truly show their face. This state of limbo can be a real downer and, personally, I always find it affecting me the most in the kitchen. Meals start to seem boring, bland and repetitive and, quite frankly, unappealing. I mean, let’s be real. Between a lack of in-season produce and an abundance of healthy resolutions to stick to, the options get pretty slim.
I decided it was time to turn things up a notch (both literally and figuratively) and kick the winter kitchen blues to the curb once and for all with this smoky tequila chicken taco soup. First of all, who can be blue eating a soup with tequila in it? That alone will cure any and all winter blues. Even better, I used Altos’s Reposado Tequila, which is aged in old whiskey barrels for 6-8 months, giving it smoky, woodsy notes that are a match made in heaven for the overall flavor profile of this recipe. Liquid smoke and chipotle peppers round out the smoky flavor trio for a soup that is anything but boring and bland.
The chicken itself is moist and delicious (and would also be great for a taco salad or enchiladas), and the addition of all the veggies mean that this meal is relatively healthy (if we just pretend that the top isn’t loaded with chips, cheese and sour cream). Oh, and did I mention that this soup is made all in one pot? Yes, one pot. I mean, there’s basically no excuse for you not to get back into the kitchen and cook away the winter blues. Go ahead. Put this on the menu for dinner tonight. I promise it’ll be just the fiesta your taste buds need to get them from here to Cinco de Mayo.
Keep on scrolling to see all the delicious pictures, then hop on over to Altos Tequila’s site to grab the full recipe.