Taco Soup

 

Ingredients

• 1 TBS olive oil
• 1 large yellow onion, chopped
• 2 sweet peppers, chopped
• 1 tsp salt
• 2 cloves garlic, crushed
• 1 packet taco seasoning mix
• 1 32 oz box of chicken stock
• 1 15.5 oz jarred salsa- hot, medium, or mild
• 1 14.5 oz can of fire roasted diced tomatoes
• 2 15.5 oz cans of black beans, rinsed
• 1 15.5 oz can of pinto beans, rinsed
• 3 large chicken breasts, boneless skinless
• 1 12 oz bag frozen baby corn
• shredded cheese- cheddar, jack or other hard cheese
• sour cream
• lime wedges
• tortilla strips or chips
• sliced green onions
• cubed guacamole
• chopped cilantro or parsley

Instructions

• Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
• Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
• Add the box of chicken stock, salsa, diced tomatoes, beans, and chicken to the pot. Stir.
• Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
• Remove the chicken to a cutting board.
• Add the corn to the soup and turn the heat to medium and then lower to a simmer. Cook for 5 minutes.
• While the corn is cooking shred the chicken with two forks.
• Return the shredded chicken back to the soup.
• Serve with Tex Mex toppings.
  https://www.stonegableblog.com/wprm_print/easy-chicken-taco-soup