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Fall Chicken Taco Soup




Source of Recipe


Unknown


List of Ingredients




Fall Chicken Taco Soup


1 pound boneless skinless chicken, cooked and shredded
(Rotisserie chicken or canned chicken works well)
2 cans kidney beans, drained
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
2 cups prepared salsa, your favorite flavor and spiciness
4 cups chicken stock
1 packet taco seasoning mix
1 package corn tortilla chips
1 cup sour cream (optional)
1 ½ cups grated, cheddar cheese (optional)


Recipe





Place beans, corn, salsa, chicken stock and seasoning mix in a 5 quart soup pot stir well and add the chicken. Bring to a boil and reduce heat until soup is simmering. Let simmer for 15-20 minutes so flavors will blend. (This can be cooked in a slow cooker so it is ready when you get home from your day's activities).To serve: in each bowl crush a handful of tortilla chips, ladle in the soup, place a tablespoon of sour cream in the center of the bowl of soup and sprinkle with cheese.

This can be cooked in a slow cooker so it is ready when you get home from your day's activities. Flavors and look can be changed by changing the kind of beans, pinto, navy, chili, your favorite or using all of the same kind of bean or the type of salsa.