DeltaKid
on 7/21/09 10:41 am - Redlands , CA

RNY on 02/09/09

This recipe is so easy and yummy my whole family loves it, i leave the chips out of my bowl.

Chicken Taco Soup

Ingredients

· 2 tablespoons extra-virgin olive oil (EVOO)

· 1 medium onion, finely chopped

· 1 can black beansed rinsed

· 2 cloves garlic, finely chopped

· 1 1/2 cups salsa verde

· 2 cups rotisserie chicken, shredded

· Salt and freshly ground black pepper

· 1 quart chicken stock

· 2 plum tomatoes, seeded and diced

· 1/4 cup cilantro, chopped

· 1/2 cup shredded yellow cheddar cheese

· 1/2 cup baked corn chips, crumbled

Preparation

In a medium-size saucepot over medium-high heat, add 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and coo****il softened, about 5-6 minutes.

Add the salsa verde, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Place the soup in a thermos and pack some tomatoes, cilantro, cheese and corn chips to go alongside in their lunchbox. Save the leftovers for dinner one night!

Top with cheese,tomatoes,lettuce,avocado and sour cream.