Ingredients
The following ingredients have 4 Servings
- 2 tablespoons vegetable oil
- 1 medium onion (chopped)
- 1 red bell pepper (ribs and seeds removed, and chopped)
- 1 jalapeno (ribs and seeds removed, and minced)
- 1 tablespoon garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 envelope taco seasoning
- 2 teaspoons dried oregano
- 1 (14.5- ounce) can petite diced tomatoes (with the juice)
- 1 (16-ounce) jar salsa (with the juice)
- 1 (11-ounce) can corn (drained)
- 1 (16-ounce) can ranch style beans chili beans (with the juice)
- 1 (14-ounce) carton chicken broth
- 2 cups cooked chicken, (shredded)
- tortilla chips (crumbled)
- jack or cheddar cheese (shredded)
- sour cream
- sliced avocado
- fresh cilantro (chopped)
Instruction
- In a large pot, heat vegetable oil (2 tablespoons) over medium heat. When the oil is warm saute onion (1), red pepper (1), and jalapeno (1) over medium heat until soft, about 7 minutes. Add garlic (1 tablespoon) and continue to saute for about 2 minutes or until fragrant.
- Add the rest of the soup ingredients, except chicken, to the pot. Bring soup to a boil, then reduce the heat and simmer gently, uncovered for 30-40 minutes.
- Add chicken (2 cups) and continue to simmer until heated through. Taste the soup and adjust the seasoning if needed.
- Garnish individual soup bowls as desired with tortillas chips, cheese, sour cream, avocado, and or cilantro.
