Chicken Taco Soup

Chicken Taco Soup

4 chicken breasts cut bit size
1 onion, chopped
2 tbsp garlic
2 tbsp oil
1 tbsp each – chili powder, cumin and paprika
½ tsp. cayenne pepper
6 cups water
3 each – chicken and beef bouillon cubes
2 cans – 14 oz. dice tomatoes
1 green pepper, cut bite size
1 can – 15 oz. dark red kidney beans or black beans
Salt and pepper to taste

Brown chicken, onion and garlic in 2 tablespoons oil. Add the remaining ingredients. Bring to a boil. Cook 15 to 20 minutes.

Serve in soup plate with tortilla chips on the bottom. Spoon sour cream on top. Garnish with black olives, cheese or avocado. Serve with more chips or warm tortillas.

Here's another fast, easy and yummy soup. This is Mary's recipe. My kids love it!

Submitted by Joanna