Chicken Taco Soup
This recipe makes about four servings and I usually double it so we can enjoy leftovers. I typically use frozen sweet corn and plan for a few additional minutes for it to thaw.
2 tsp. extra virgin olive oil
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 (15-oz.) can black beans, drained
1 (14.5 oz.) can stewed tomatoes, undrained
1 (15.25-oz.) can of golden whole kernel sweet corn, drained
1 (8-oz.) can tomato sauce
2 c. cooked shredded chicken
1 Tbsp. taco seasoning
2 c. chicken broth
Salt and pepper to taste
Toppings (tortilla chips, shredded cheddar cheese, sour cream, avocado)
1. Heat oil in a large saucepan over medium heat. Add onion and bell pepper, season with salt and pepper and cook for 5 minutes; stirring occasionally.
2. Add black beans, stewed tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Stir in chicken broth and bring to a simmer. Continue to cook for 15 minutes.
3. Serve the soup with your choice of toppings.