chicken taco soup

This is my absolute favorite. So much so that I double this already large recipe and eat leftovers of it throughout the week for lunches. It never gets old.

2 Tablespoons olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can Mexican style stewed tomatoes, undrained
1 can chicken broth
1 can corn, undrained
1 can black beans, drained and rinsed
1 teaspoon salt
1/2 teaspoon pepper
2 - 3 chicken breasts, cooked and cut up*

*I use a rotisserie chicken. They can be found at Smiths for $4.99 or at Walmart for $3.49. For one recipe it'd take about 1/2 of the chicken, but I usually double it (it'll take a really big pot) and use the whole chicken.)

In a medium to large pot, heat olive oil over medium heat. Add garlic, onions, cumin and chili powder. Saute for 3 minutes. Add the rest of ingredients and simmer for 20 minutes. Serve with sour cream, cheese, olives and avocado (give or take what you like). Our favorite topping is shredded Mozzarella cheese. It melts into the soup so yummily. Serve with rolls for a perfect warm and cozy meal.

*recipe via Lizzy Writes

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