Prep Time 5 minutes Cook Time 20 to 25 minutes
Chilly days mean big pots of soup around these parts. This one combines the flavors of a chicken taco in one warm bowl. Bake up a batch of cornbread to go with this and you're good to go.
by Anne Coleman
What you'll need
- 1 pound boneless skinless chicken, cooked and shredded
- 2 cups cooked kidney beans
- 2 cups prepared salsa
- 6 cups chicken stock
- 1 packet taco seasoning
- 2 cups tortilla chips, crushed
Notes:
Serves 6
Variations:
Switch the beans to pinto if you like and add sour cream and a sprinkling of cheddar cheese to each bowl for a change of pace.
How to make it
- Combine chicken, beans, salsa, stock and seasoning in a 2-quart soup pot.
- Bring to a boil and reduce heat until soup is simmering.
- Let cook for 15 to 20 minutes so flavors blend well.
- Serve and top each bowl of soup with crushed tortilla chips.
