QUICK MEXICAN SOUP Taco Seasoning
2 teaspoons EVOO
1 ½ pounds boneless skinless chicken thighs, trimmed and cut into ½ inch pieces
2 tablespoons Taco Seasoning, or to taste
1 cup frozen corn
1 cup black beans, drained and rinsed
1 cup mild salsa
32 ounces chicken broth
1. In a large saucepan, heat oil over medium high heat. Add chicken; cook and stir for 6 to 8 minutes or until no longer pink. Stir in Taco Seasoning.
2. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered until fully heated.
3. Serve topped with tortilla chips, additional salsa or sour cream.