Fiesta Chicken Soup

This is how I make tortilla or fiesta soup. It's economical and protein-rich without using a lot of chicken breasts. I poach the chicken breast in water and save the water to add to the soup. We usually serve with quesadillas or nachos.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, diced
• 3  garlic cloves, minced
• 1  chicken breast, poached and shredded
• 1 (2 ounce) package  taco seasoning
• 3  cups chicken broth
• 3  cups water (use water from poaching chicken)
• 1 (15 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 1⁄2 cups frozen corn
• 1⁄4 cup cilantro, for garnish
•  sour cream, for garnish

Directions

1. Heat oil over medium heat in a soup pot. Add onions and cook until translucent.
2. Add garlic and cook an additional 2-3 minutes.
3. Add chicken and taco seasoning and stir, letting heat open up the spices.
4. Add the rest of the ingredients, except the cilantro and sour cream.
5. Simmer for 20-30 minutes.
6. Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.