Chicken Taco Soup
2 cups rotisserie chicken, shredded
* If you have time, you can also cook 3 chicken breasts. Just boil the chicken breasts until done, cool and shred. Or if you don't have a rotisserie chicken on hand or chicken breasts, you can use a can of diced white chicken breast.
1/2 medium white onion, chopped
1 clove garlic, minced (I use 1 teaspoon minced garlic from a jar)
1 tablespoon extra virgin olive oil
1 package taco seasoning mix
1 15-ounce can diced tomatoes (You can also use Rotel tomatoes)
1 cup of green chili salsa (salsa Verde)
1 small can of green chilies (4 ounces), rinsed and drained
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
2 cups chicken broth
Saute garlic and onion with olive oil in soup pot. Add cooked, shredded chicken and taco seasoning. Stir ingredients together. Add green chilies, tomatoes with juice, green salsa, black beans, kidney beans, and chicken broth. Combine ingredients. Let simmer for 45 minutes. Top with garnishes of your choice.
Makes about 6 servings.
|I love one-pot wonders. This soup is so easy. |
Just open a can of this and that and dinner is ready in minutes.
|Let soup simmer for about 45 minutes. |
The aroma in your house will be fantastic!
|Garnish with tortilla chips, cheese, sour cream, and tomatoes.|