Chicken Taco Soup
1 medium onion, chopped
3-4 stalks celery, chopped
3 cloves garlic, minced
1 rotisserie chicken, cut up
1 large can enchilada sauce,
hot or mild according to
1 can Rotel tomatoes, hot or mild according to preference
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white shoepeg corn, drained
Peppers (sliced and de-seeded), if desired
1 box chicken broth (use all or some depending on desired
thickness of soup)
Saute onion, celery, and garlic (plus any peppers) together in olive oil in a large soup pot until softened.
Add remaining ingredients.
Heat to just below a boil and let simmer for at least an hour.
Garnish as you wish — try avocado slices, tortilla strips, grated cheese and/or a dollop of low-fat sour cream.
FYI… this soup is often best the next day. Whenever you serve it, enjoy a warm and healthy dinner!
Recipe courtesy of H&H friend, Joy Dodd.