Shredded Chicken Taco Soup

INGREDIENTS

  • 1 Tbsp. olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1- 15oz. can black beans, drained
  • 1- 14.5 oz.can Stewed Tomatoes (don't drain)
  • 1- 15.25 oz. can Corn, drained
  • 1- 8oz. can Tomato Sauce
  • 4 c. shredded chicken
  • 1 Tbsp. taco seasoning
  • 2 c. chicken broth (or 1- 14oz can)
    Optional - (sour cream, avocado, etc.)
  1. Heat the oil in a stockpot over medium. Add onion, & garlic and cook for 5 minutes. Add black beans, tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer.
  2. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
  3. Serve the soup immediately with avocado, cilantro garnish or other optional toppings. (I added sour cream and Sriracha!)