Chicken Taco Soup

Chicken Taco Soup

from the kitchen of Silvia Winert

I love this recipe because you can keep all the ingredients in the pantry and chicken in the freezer and make the soup whenever you want to. I serve it with grated cheese and tortilla chips.

1 lb. chicken breasts

2 tbs. olive oil

1 pkg. taco seasoning

1 onion, finely chopped

1 clove garlic, minced

1 (4oz.) green chilies, chopped

1 ½ cup water

1 8oz. jar green chili salsa

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can stewed tomatoes

Sharp cheddar cheese

Tortilla chips

Cover chicken in water and season t taste. Boil until chicken is done. Cool and shred chicken with a fork. In a large skillet or saucepan, combine chicken, olive oil, taco seasoning, onion and garlic. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls, top with corn chips and shredded Cheddar.