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.)
- 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.
- Cook for 15 minutes. Taste and add additional salt and pepper if needed.
- Serve the soup immediately with avocado, cilantro garnish or other optional toppings. (I added sour cream and Sriracha!)