Taco Bean Soup

• 2 boneless skinless chicken breasts, diced
• 1 (10 ounce) can Rotel tomatoes & chilies, undrained
• 3 ounces Velveeta cheese, cubed
• 1/2 teaspoon onion powder
• 1/4 - 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 (1 ounce) package taco seasoning mix
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can small red beans, drained & rinsed
• 1 small chicken bouillon cube
• 1 cup water
• 1/4 cup light sour cream
• tortilla chips, to serve

1. Spray a large pot with cooking spray. Cook the diced chicken until no longer pink.
2. Pour the the Rotel tomatoes into a food processor & blend until slightly chunky.
3. Stir the tomatoes in with the chicken then add the Velveeta. Add in the spices & taco seasoning then stir until the cheese is melted.
4. Next add in the beans, bouillon, & water. Cover & simmer on low heat for 15 minutes. Stir in the sour cream & serve with tortilla chips.

chicken breasts, tomatoes, velveeta cheese, onion powder, salt, garlic, black pepper, taco seasoning mix, black beans, red beans, chicken, water, light sour cream, tortilla chips

Taken from www.food.com/recipe/taco-bean-soup-390770 (may not work)