Chicken Taco Soup

• Meat

  • 2 Chicken breasts cooked and shredded (about 2 cups

• Produce

  • 1 15 oz can Black beans
  • 1 15 oz can Corn, whole kernel
  • 1 Red bell pepper
  • 1 14.5 oz can Tomatoes, petite with juice
  • 1 Yellow onion, small

• Canned Goods

  • 1 14.5 oz can 2 cups chicken broth or

• Condiments

  • 1 8 oz can Tomato sauce

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper
  • 1 1.25 oz package Taco seasoning

Found on newsouthcharm.com

Description

Ingredients

• (This recipe can be prepared and frozen for up to three months)
• 2 chicken breasts cooked and shredded (about 2 cups)
• 1 small yellow onion finely chopped
• 1 red bell pepper finely chopped
• 2 cups chicken broth or one 14.5 oz can
• 1 14.5 oz can of petite diced tomatoes with juice
• 1 8 oz can of tomato sauce
• 1 15 oz can of black beans (drained)
• 1 15 oz can of whole kernel corn (drained)
• 1 1.25 oz package of taco seasoning
• ¼ teaspoon red pepper flakes
• salt and pepper to taste
• (tortilla chips, sour cream, cheese or any other topping of your choice)

Directions

• Over medium heat warm olive oil. When warmed add onion and red bell pepper cook three minutes or until vegetables are tender
• Add chicken broth, diced tomatoes, tomato sauce, taco seasoning, red pepper flakes, salt and pepper then stir until well combined let simmer five minutes
• Add chicken, black beans and corn bring to a boil. Cover and reduce heat. Simmer 15 minutes.
• Garnish as desired.