Chicken Taco Soup
- 1 lb. chicken breasts (boneless, skinless)
- 2 T. olive oil
- 1 package taco seasonings
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 (14 oz.) can green chilies, chopped
- 1 1/2 c. water
- 1 (18 oz.) can or jar green chili salsa
- 1 (15 oz.) can black beans, undrained
- 1 (15 oz) can pinto bean, undrained
- 1 (15 oz.)can stewed tomatoes
- Low-fat sharp shredded cheese, grated
- Broken corn chips
- Cover chicken in water and season to taste. Boil until chicken in done. Remove meat, cool, and shred with fork. Heat a large skillet or saucepan over med-high heat. Once hot add olive oil. After heating the oil, add onions. Saute about 5 minutes then add garlic. Add chicken and stir. Sprinkle taco seasoning onto the meat mixture. Cook until onions are clear. Stir in remaining ingredients and cook until throughly heated. Serve in individual bowls. Top with corn chips and shredded cheese
chicken breasts, olive oil, taco, onion, garlic, green chilies, water, green chili salsa, black beans, pinto bean, tomatoes, shredded cheese, corn chips
Taken from www.epicurious.com/recipes/member/views/chicken-taco-soup-50038513 (may not work)