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Chicken Taco Soup

1 (15 ounce) can whole kernel corn, drained

2 (14.5 ounce) cans chicken broth

1 (10 ounce) can chunk chicken

1 (15 ounce) can black beans

1 (10 ounce) can diced tomatoes with green chile peppers, drained

1 (10 ounce) can cheese soup

2 (15 ounce) cans tomato puree

1 cup kale

1 onion chopped

1/2 cup green pepper chopped

1/4 cup red pepper chopped

1/4 cup yellow pepper chopped

1 tsp dry parsley

1tsp oregano

1 tsp cumin

1/2 tsp basil

1 tsp salt

1 tsp pepper

Pour everything into a large saucepan or stock pot.  Simmer over medium heat until vegetables are heated through to your desired tenderness.  Serve with shredded cheese and/or tortilla strips.  

What to drink?

Sauvignon Blanc 




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