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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Taco Soup Recipe

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This recipe for Chicken Taco Soup is from Family Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
1 small onion finely chopped
1 red bell pepper, finely chopped
1 15 oz. can of black beans,drained
1 14.5 oz. can of Stewed tomatoes( do not drain. I use my home canned tomatoes Quart jar.
1 15.25 oz. golden sweet whole kernel corn ( drained)
1 8 oz. can of tomato sauce (do not drain)
2 cups of shredded chicken
1 T. of taco seasoning ( or 1 package)
2 cups chicken broth( one 14 oz. can.
salt & pepper to taste.
Your choice of topping ( tortilla chips, sour cream, cheese, avocado, olives, etc.
Directions:
Directions:
Heat the oil in a large pot over medium heat. Add the onion and pepper, salt & pepper and cook for 5 minutes. Add the black beans, tomatoes,corn ,tomato sauce,chicken and taco seasoning, Stir to combine. Add the chicken broth and bring to simmer. Cook for 15 minutes.Taste and add additional salt and pepper if needed. Serve the soup immedietly with your choice of taco topping.
Personal Notes:
Personal Notes:
This soup can be frozen for up to 3 months.

 

 

 

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