Chicken Taco Soup

Chicken Taco Soup
serves 6 to 8

Add drained kidney beans, drained black beans, and undrained canned corn to a pot.

Add chicken stock.

Add salsa.

Cook and shred chicken breast meat, add to the pot.

Add taco seasoning.

Bring all ingredients to a boil then let simmer for 15 to 20 minutes.

Serve over tortilla chips with sour cream.

2 cans kidney beans, drained
1 can black beans, drained
1 can corn, undrained

1 pound bone and skin-less chicken breast, cooked and shredded.

2 cups salsa
4 cups (26 oz) chicken stock
1 envelope taco seasoning

Tortilla chips
Sour cream

Add beans and corn to a pot.

Cook and shred chicken then add to the pot.

Add salsa, chicken stock and taco seasoning, bring the pot to a boil.

Turn down heat and simmer for 15 to 20 minutes.

Serve over tortilla chips and with sour cream.


1 comment:

Machelle said...

Oh my! that looks De-Lish!! :) :) I want a "Mada Cookbook"!!