Hi! I’m glad you’re here! Well, it seems like the whole country is experiencing a pretty tough winter thus far, so I figured a soup recipe was in order today. This is a winner in our house…hope your family likes it, too!
Chicken Taco Soup
2 chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes
1 c. frozen corn kernels
1 can cream of chicken soup
1 can green enchilada sauce
1 1/2 c. low-sodium chicken broth
1 packet low-sodium taco seasoning
Poach the chicken breasts in salted water.
Meanwhile, combine the remaining ingredients in a large pot and heat through.
When the chicken is cooked through, dice it and add it to the soup.
Simmer over low heat for 30 minutes or so. This allows the flavors to fully combine.
Serve with tortilla chips, sour cream, cheddar, guacamole…whatever you like on your tacos!
Hope this warms your bellies…