Chicken Taco Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion chopped
• 2 cloves of garlic finely chopped
• 1 jalapeno diced seeds removed
• 2 whole skinless boneless chicken breasts
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1 15 oz can of black beans drain and rinse
• 1 cup fresh or frozen corn
• 1 28 oz can of diced tomatoes
• 1 cup salsa
• 5 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper

Garnish

• 1 cup crushed tortilla chips The tortilla chips will add a little bit of crunch to the soup
• ¾ cup grated cheddar cheese
• 1 lime cut in quarters
• ¼ cup chopped Cilantro

Instructions

1. In a large pot over medium-high heat, add oil; once hot add the onion, garlic, and jalapenos, and cook for 5 minutes or until the onion has softened.
2. Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir
3. Reduce heat to medium-low and simmer uncovered for 25 minutes.
4. Remove chicken breasts from the pot, and with two forks, shred the chicken.
5. Add the shredded chicken to the soup and stir.
6. Serve hot in bowls garnished with crushed Tortilla chips, cheese, a quarter of a lime, and fresh cilantro.