Taco Soup with a Twist (of lime)

Two half chicken breasts
5 cans chicken broth
1 large can diced tomatoes (28 oz.)
1 can corn (15 oz), strained and rinsed
1 can green beans, strained and rinsed
1 can kidney beans, strained and rinsed
2 rounded tablespoons taco powder, add more or less to taste
1/2 tsp salt (i.e. Lawry’s Red Seasoning Salt)
Grated cheese – cheddar and Monterey Jack
Ripe avocado
Fresh lime
Tortilla chips
Cholula Hot Sause (optional)

Slice chicken into bite-sized chunks and brown

Combine in large sauce pan: 5 cans chicken broth, entire can with juice of diced tomatoes, corn, green beans, kidney beans, taco powder, salt and browned chicken. Medium high heat until it boils. Cook at low boil for 25 minutes. Let cool slightly. Break some tortilla chips into bottom of a bowl. Add soup. Add cheese and sliced avocado on top. Then add a sprinkle of fresh lime juice. Garnish with more tortilla chips. If you like it really spicy, add a few drops of Cholula Hot Sauce. Serves 4-6. Easy to double recipe and freeze for later.

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