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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