Chicken Taco Soup

By á-100

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
• 1/4 c. cream
• 3/4 c. milk
• 2 T. cornmeal

Preparation

Step 1

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.