Shelly's Recipe

EASY TACO SOUP

Category: Soups

Two chicken breasts
4 cup chicken bouillon
1 tbsp oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, peeled and sliced
2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1 can chopped tomatoes
1 can white kidney beans
1 can yellow corn, drained (optional)
1/3 cup uncooked rice
Cheddar cheese
Tortilla chips

In a large soup pot, make up the bouillon and simmer chicken breasts in it for 10 minutes or until tender. Remove chicken and reserve broth. Over medium heat, add oil to pot and cook onion until soft but not brown (approx. 3 minutes). Add pepper and carrots and cook for another three minutes. Stir in garlic salt, chili powder and cumin, then add tomatoes and reserved broth. Simmer for 15 minutes or until vegetables are tender. Add beans, rice, and corn to soup and cook for another 15 minutes. Just before serving soup, cut chicken breasts into bite-sized pieces and add to the soup. Cook until heated through. Serve garnished with cheddar cheese and tortilla chips. (Note: this soup is delicious with or without the chicken chunks. For a more vegetarian meal, simply start with the bouillon and leave chicken out.)