Taco Soup! Yummy!!

Got guest in town?! Make Taco Soup!!

I am not sure where my Mom came across this recipe but I has to be the most delish taco soup recipe EVER! Along with the pumpkin muffins,  I could eat this for just about every meal of the day!  This recipe is super fast (literally 15 mins!) and CHEAP! My pantry is always stocked with taco soup ingredients; great for fall and winter!  I frequently end up freezing half of it because King is often out of town.  Full recipe & instructions below.

 

{I just realized that I misspelled tortilla . ..  too lazy to change.}

Taco Soup:
Ingredients
1 can corn
2 cans of black beans
1 can pinto beans (I like the ones with the japs already in them.)
1 can original Rotel tomatoes
1 small can of tomato sauce
1 pkg of Taco Bell seasoning mix (I think, Taco Bell's brand is the best.)
1/2 to whole diced onion depending on your preference.  (I use a whole one.)
1/2 - 3/4 bunch of cilantro and some for topping

2-3 chicken breast (depending on size and how "meaty" you like it.  I use 2 large breasts.)

1 diced jalapeno (Be careful cause you don't want it to hot! I don't use an additional jap if I get the pinto beans that already have them.)  

Grated cheese & crushed tortilla chips for topping.

Directions

Cut up chicken into bite size pieces and cook, stir in diced onion. (I cook chicken w/ onions directly in the soup pot with a little EVOO)  Mix all canned items into pot with chicken.  Do not drain canned items.  Stir in seasoning mix, cilantro, and diced jalapeno.  Add 1 1/2 cans of water.  Let simmer 10 mins.  Serve in bowls topped with crushed tortilla chips, cilantro and grated cheese.

Serves 6