Chicken Taco Soup

Chicken Taco Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T. olive oil

  • 1

    onion, chopped

  • 2

    small or 1 large green pepper, chopped

  • 2

    cloves garlic, minced

  • 1

    lb. cooked chicken breasts, shredded

  • 2

    cans Great Northern beans, rinsed and drained

  • 2

    c. frozen corn

  • 4

    c. chicken broth

  • 2

    T. taco seasoning

  • ¼

    c. cream

  • ¾

    c. milk

  • 2

    T. cornmeal

Directions

In dutch oven heat olive oil. Saute the onion, green pepper and garlic. Add the shredded chicken, beans and corn. Add broth and taco seasoning. Bring soup to a boil and then simmer soup. In a separate bowl mix together the cream, milk (can use 1 c. whole milk if you have that on hand) and 2 T. cornmeal. Slowly stir milk mixture into the soup. Cook until thickened.


Nutrition

Facebook Conversations