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Chicken Taco Soup
1 can Chicken Broth
1 can Black Beans, undrained
1 can Whole Kernel Corn, undrained
2 cans Tomatoes with Chilies
1 can Tomato Sauce
1 pkt Ranch Dressing Mix
1 pkt Taco Seasoning
3 Chicken Breasts, chopped
1 Onion, chopped
Topping
Olive Oil
Flour tortillas
Cheese
Sour cream
Sauté Chicken with Onion. Add the rest of the ingredients and bring to a boil. Make sure you do not drain the Black Beans and Corn!!! Reduce heat and simmer for about 5 minutes. You may want to add an additional can of Chicken Broth if it is not soupy enough.
To prepare topping: Using a pizza cutter, cut Flour Tortillas in half, then cut into strips. In a separate pan, fry tortilla strips until brown on both sides. Serve soup with fried tortilla strips, cheese and sour cream on top.
Note: I use Rotel Tomatoes with Chilies but tonight I was out of them so I used Rotel Tomatoes with Cilantro and Lime …. Yummmmm worked out just fine!!! You may want to only use a part of the Taco Seasoning packet until you’ve tasted … I use the whole packet but it does make it pretty spicy.
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