Chicken taco soup
Recipe by Judy Walton
1 lb. chicken breasts, boned and skinned 2 Tbsp. olive oil 1 pkg. taco seasoning 1 onion, finely chopped 1 (15 oz.) can stewed tomatoes 1 (4 oz.) can chopped green chilies 1 1/2 cups water 1 (8 oz.) can green chili salsa 1 (15 oz.) can black beans 1 (15 oz.) can pinto beans shredded cheddar cheese
1. Cover chicken in water and season to taste. Boil until chicken is done. Remove meat, cool, and shred with a fork. In a large skillet or saucepan, combine chicken, olive oil, taco seasoning, and onion. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls; top with shredded cheese.
main courses, soups December 08, 2013 15:32
No one has liked this recipe.
No comments yet.