1cupdiced bell peppersany color (I used red and yellow)
1poundchicken breastschopped into small pieces
1packet taco seasoning
1packet dry ranch dressing seasoning
114.5 oz can fire roasted tomatoes, undrained
14 oz can chopped green chiles
115 oz can black beans, drained and rinsed
In a large soup pot, heat olive oil and cook onions and bell peppers over medium heat until slightly tender, about 4-5 minutes. Add in the chicken, and sprinkle with taco seasoning and ranch seasoning. Stir and cook mixture until chicken is cooked through.
Add the chicken broth, tomatoes, green chiles, black beans, and corn to the pot and bring to a boil. Reduce heat to low and allow to cook for 10 more minutes to allow flavors to blend. Top with avocado, cheese, and cilantro if desired. Enjoy!
Lighter Chicken Taco Soup - Ideas for the Home by Kenarry®