Chicken Taco Soup

This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. You can make it stove top or throw everything into the crockpot and let it simmer for hours, thicken with masa paste before serving. It freezes great too!

What you need:

4-5 cups cooked chicken (I usually buy a rotisserie chicken and use that)

1 -16oz can black beans or kidney beans (or one of each!)

2 -10oz cans chopped tomatoes with green chilies

2 cups frozen corn

1 package taco seasoning

ground red pepper (optional to taste)

salt & pepper to taste

6 cups chicken stock

2T vegetable oil

masa or corn flour mixed with water to make a smooth paste

How To:

Pour the oil into a large heavy bottomed saucepan. Add the chicken and the taco seasoning. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Pour into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!