Quick + Easy Chicken Taco Soup

• Gluten free

• Meat

  • 1/2 Rotisserie chicken

• Produce

  • 2 Avocados
  • 1 14 oz. can Black beans
  • 1 bunch Cilantro
  • 1 14 oz. can Corn
  • 1 Green onions
  • 1 14.5 oz can Tomatoes
  • 1/2 Yellow onion

• Canned Goods

  • 1 32oz box Chicken stock
  • 1 can Chilis

• Pasta & Grains

  • 2 cup Rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortilla chips

• Dairy

  • 1 Montery jack cheese
  • 1 Sour cream
  • 1 Tblsp butter

Found on snapcreativity.com

Description

Directions

• Heat butter in a large pot.
• Add onoins to butter, simmer for a few minutes until the onions have softened up a bit.
• Stir in paprika, chili powder and cumin.
• Add chicken stock, diced tomatoes and chilis.
• Bring the pot to a boil.
• Reduce to a simmer and cook for 20 minutes, stirring occasionally.
• When the twenty minutes are up, add in the black beans, chicken, corn and rice. Stir to combine and leave on the stove for another 10 min.
• Top with avocado, sour cream, cheese, green onions, cilantro and tortilla strips as desired.
• To stretch the soup, add an additional box of chicken stock, water and chicken.
• To make this soup in the crock pot, place 1.5 lbs raw chicken in the base of the pot. Add in other ingredients on top. Simmer for 8 hours. Shred chicken.