CHICKEN TACO SOUP

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups low sodium fowl broth
• 2 tablespoons taco seasoning
• 1 can 15.25 ounce corn drained
• 1 can 15.25 ounce black beans drained and rinsed
• 1 can 14.5 ounce hearth roasted tomatoes
• 1 can 7 ounce diced inexperienced chiles
• 2 cups cooked shredded chicken
• salt and pepper to taste
• Tortilla strips optional
• Sour cream otional
• Cilantro chopped optional
• Cheddar cheese shredded optional

Instructions

Heat olive oil over medium warmness in a Dutch oven or heavy stockpot. Add onion and prepare dinner until tender, about 5 minutes. Reduce warmness to low and add minced garlic; cook dinner for 1 minute whilst stirring continuously.
Add fowl broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and inexperienced chiles; simmer for 5-7 minutes. Add the cooked chicken; simmer for 5 minutes. Season with salt and pepper to taste.
Spoon into bowls and pinnacle with your favored toppings.

Notes

Any cooked, shredded, or cubed hen breasts or cooked boneless poultry thighs will work for this recipe.
You can replacement lean floor beef for the chicken.
This soup is flavorful but mild. If you like matters with a little greater heat, add a few pinches of cayenne pepper, a minced jalapeno, or chopped chipotle pepper in adobo sauce (one of my favorites as it provides a little smoky flavor). Or add some candy pink bell peppers.
If you have the time make your personal selfmade taco seasoning with chili powder, floor cumin, dried oregano, paprika, onion powder, garlic powder, salt, and pepper.
Store leftovers in an hermetic container in the fridge for up to four days if your rotisserie hen was once clean when you made the soup.
This soup freezes nicely for up to 4 months in a freezer-safe container.
It reheats properly on the stovetop or in the microwave at decreased power.

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