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EZ TACO CHICKEN AND WHITE BEAN SOUP




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




3 to 4 cups shredded cooked chicken
1 1/2 tablespoon gf taco seasoning (check the archives for myo)
3 tablespoons oil
1 chopped onion
1 cup shredded bok choy (chinese or baja cabbage)
1/2 cup shredded carrots
5 cups gf chicken or vegetable broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup salsa
cilantro (optional)


Recipe



Sprinkle the chicken with the taco seasoning and set it aside.

In a soup pot heat the oil and saute the onion and carrot. After about 3 minutes add the chicken and cook for 3 to 4 minutes until the seasoning from the chicken is combined with the onion and bok choy. Add the broth to the onion chicken mixture, stirring constantly to prevent sticking.

Place the beans in a bowl and mash them slightly. Add the beans and salsa to soup and mix to combine.

Bring the soup to a boil then reduce it to a simmer and cook for 10 or 15 minutes. Serve with cilantro, if desired.

Serves (up to) 8.