Tic Tac... Taco Soup #147

• 1 large onion, chopped
• 2 boneless skinless chicken breast halves, cubed
• 1 (7/8 ounce) packet taco seasoning (i.e Chi Chi Fiesta Restaurante seasoning mix packet)
• 1 teaspoon cumin
• 1 teaspoon garlic powder, can omit if seasoning packet contains garlic
• 15 ounces white hominy or 1 cup frozen corn kernels
• 15 ounces chicken broth, more as needed to thin the soup
• 15 ounces black beans, drain, rinse or 15 ounces red kidney beans
• 15 ounces white great northern beans, drain, rinse
• 16 ounces refried beans, canned, use plain, spicy your choice
• 10 ounces Mexican-style tomatoes, diced with juice
• 14 ounces diced tomatoes with juice, can omit if you don't like too many tomatoes

1. Spray medium size deep soup pot with non-stick spray.
2. Saute onions until clear and softened.
3. Add chicken breast and saute until no longer pink.
4. Add cumin, garlic powder and taco seasoning packet.
5. Start opening cans and start dumping: begin with the broth, beans, refried beans, and add all other ingredients. Stir well.
6. Bring to a boil then simmer for at least 40 minutes. Longer is fine. Add extra chicken broth if soup becomes too thick.
7. Serve with warm soft torn fat free tortillas or crispy tortilla chips.
8. Top with cilantro, sharp cheddar cheese, sour cream or any other taco toppings you like.
9. Notes: Use lean ground beef in a pinch.

onion, chicken, taco, cumin, garlic, white hominy, chicken broth, black beans, white great northern beans, beans, tomatoes, tomatoes

Taken from www.food.com/recipe/tic-tac-taco-soup-147-261747 (may not work)