Chicken Veggie Taco Chili |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a chili type soup with a Southwestern flavor that I made up with things I happened to have in the kitchen. Can easily be doubled. The garnishes are great additions, especially the cheese and tortilla chips. Got a thumbs up from the family, so it will be a repeat here! Ingredients:
2 cups chicken breasts, cooked and shredded (can use dark meat if you prefer) |
2 cups water |
2 chicken bouillon cubes |
1 (15 ounce) can stewed tomatoes, undrained |
1 (15 ounce) can pinto beans, undrained |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
8 ounces frozen vegetables, mexican blend (broccoli, cauliflower, corn and red peppers) |
3/4 ounce taco seasoning (1/2 pack) |
corn tortilla chips |
shredded cheddar cheese |
sour cream |
hot sauce |
Directions:
1. Bring two cups water to a boil.
2. Add bullion cubes and allow to disolve.
3. Stir in taco seasoning.
4. Lower heat to med-low and add tomatoes and frozen vegetables. (I whizzed these through the food processor a bit to get smaller pieces as a personal preference.).
5. Mix in pinto beans.
6. Stir in cheese soup until well-mixed and melted smooth.
7. Stir in chicken.
8. Allow to heat through.
9. Can be served immediately or left to simmer on stove for several hours.
10. Top individual bowls with optional garnishes if desired.
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