Chicken Taco Soup

This is a staple recipe in our home.  I always have all of the ingredients on hand.  You can cook it up quickly on the stove or put it in the crockpot for a few hours, which is what I generally do.  It is so super easy and healthy as well.  It has great flavor and makes plenty of soup for a big family or lots of left-overs for a small one :)  Enjoy!

Image from justthe6ofus-1tiredmama.blogspot.com

Chicken Taco Soup

by: Brenda Hopkins- The Lion House
Servings 6-8

1 pound boneless skinless chicken, cooked and shredded (I use 1/2 pound-1 chicken breast)
2 cans kidney beans, drained (I use one can)
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
2 cups prepared salsa, your favorite flavor and spiciness
4 cups chicken stock (I use 3 cups instead of 4)
1 packet taco seasoning mix (I use my own taco seasoning- recipe can be found under label of "seasonings")
1 package corn tortilla chips
1 cup sour cream (optional)
1 ½ cups grated, cheddar cheese (optional)

Directions

Place beans, corn, salsa, chicken stock and seasoning mix in a 5 quart soup pot stir well and add the chicken. Bring to a boil and reduce heat until soup is simmering. Let simmer for 15-20 minutes so flavors will blend. (This can be cooked in a slow cooker so it is ready when you get home from your day's activities).

To serve: in each bowl crush a handful of tortilla chips, ladle in the soup, place a tablespoon of sour cream in the center of the bowl of soup and sprinkle with cheese.
This can be cooked in a slow cooker so it is ready when you get home from your day's activities. Flavors and look can be changed by changing the kind of beans, pinto, navy, chili, your favorite or using all of the same kind of bean or the type of salsa