Today's recipe only takes about 20 minutes to prepare and another 30 minutes to cook. This makes it a great weeknight dish. Each person can add his or her own toppings for the soup.
CHICKEN TACO SOUP
2 tsp. vegetable oil
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 (1oz.) packet taco seasoning mix
2 medium green bell peppers, diced
2 (32 oz.) containers chicken broth
3 (10 oz.) cans mild tomatoes and green chiles
2 (16 oz.) cans pinto beans, rinsed and drained
1 (7 oz.) can corn with green and red bell peppers
2 cups shredded sharp Cheddar cheese
Toppings: shredded Cheddar cheese, sour cream, chopped green onions, tortilla strips
In a stockpot, heat vegetable oil over medium-high heat. Add chicken and taco seasoning, tossing to coat. Cook, stirring frequently, for 5 minutes or until browned on all sides. Stir in bell peppers, cook, stirring often, for 5 minutes or until peppers begin to soften.
Stir in broth and next 3 ingredients. Bring soup to a boil; reduce heat , and simmer for 30 minutes or until chicken is done. Remove from heat, and stir in cheese. Serve with desired toppings.
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