Chicken Taco Soup

By cindygwest

Let everyone choose his or her own toppings for the soup.

Ingredients

• 2 t. vegetable oil
• 2 lbs. boneless chicken breasts, cut into bite size pieces
• 1 (1 ounce) packet taco seasoning mix
• 2 medium green bell peppers, diced
• 2 (32 ounce) containers chicken broth
• 3 (10 ounce) cans mild tomatoes and green chiloes
• 2 (16 ounce) cans pinto beans, rinsed and drained
• 1 (7 ounce) can corn with green and red bell peppers
• 2 cups shredded
• Cheddar cheese, sour cream, chopped green onions, tortilla strips

Details

Servings 8

Preparation

Step 1

1. In a stockpot, heat vegetable oil over medium-high heat. Add chicken and taco seasoning, tossing to coat. Cook, stirring frequently, for 5 minutes or until browned on all sides. Stir in bell peppers, and cook stirring often, for 5 minutes or until peppers being to soften.
2. Stir in broth and next 3 ingredients. Bring sou to a boil; reduce heat, and simmer for 30 minutes or until chicken is done. Remove from heat, and stir in cheese. Serve with desired toppings.