Chicken Taco Soup
Chilly days mean big pots of soup around these parts. This one combines the flavor of a chicken taco in one warm bowl. Bake up a batch of cornbread to go with this and you're good to go.
Hands-On Time: 5 minutes
Ready In: 20-25 minutes
Yield: 6 servings
1 pound boneless skinless chicken, cooked and shredded
2 cups cooked kidney beans
2 cups prepared salsa
6 cups chicken stock
1 packet taco seasoning
2 cups tortilla chips, crushed
- Combine chicken, beans, salsa, stock and seasoning in a 2-quart soup pot.
- Bring to a boil and reduce heat until soup is simmering.
- Let cook for 15 to 20 minutes so flavors blend well.
- Top each bowl of soup with crushed tortilla chips.
Switch the beans to pinto if you like and add sour cream and a sprinkling of cheddar cheese to each bowl for a change of pace.