Chicken Taco Soup
- One pound of cooked and shredded chicken
- 2 cups of cooked kidney or black beans
- 2 cups salsa
- 6 cups of chicken stock
- One taco seasoning packet
- 2 cups of crushed tortilla chips
Combine chicken, salsa, seasoning and stock in a two-quart soup pot. Bring ingredients to a boil and reduce heat. Allow the soup to simmer for about 20 minutes. Top each bowl of soup with tortilla chips. You can use pinto beans instead of kidney beans if preferred, in addition to adding shredded cheese to add variety to your low cost recipes.
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