2 TBSP Olive Oil
1 Small Onion, Chopped
3 Cloves of Garlic, Minced
1 LB of Chicken Breast
1 15 OZ Kidney Beans, Low Sodium, Drained and Rinsed
1 15 OZ Black Beans, Low Sodium, Drained and Rinsed
1 15 OZ Pinto Beans, Drained and Rinsed
1 Mexican Style Rotel Tomatoes
1 C Corn, Frozen
1 Packet Taco Seasoning, Low Sodium, I picked Mild since I like spicy
5 C Chicken Broth
1 Whole Jalepeno, Chopped, Seeds and Veins are where the heat is
1/2 Bunch of Cilantro, Chopped
Corn Tortillas or Tortilla Chips, For Topping
Shredded Cheese, Mexican Style, For Topping
Avocado, Sliced
1. On medium heat, add the oil, onions, garlic, and whole chicken breasts to the pot. Cook until the chicken is lightly browned on both sides.
2. Once browned, add the kidney, black, and pinto beans, tomatoes, corn, taco seasoning, chicken broth, and Jalepeno. Bring the soup to a boil.
3. Once the soup starts to boil which is about 10-15 minutes, the chicken breast should be cooked all the away. When it is throughly cooked, pull out the chicken and shred it with two forks. Then you can add it back to the pot.
4. Then add the cilantro to finish off the soup and mix throughly.
5. Finally, it is ready to be served, topped off with the tortillas, avocados, and cheese. Enjoy!
