Taco Bean Soup

I love soups so I am always coming up with new ones.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  boneless skinless chicken breasts, diced
• 1 (10 ounce) can Rotel tomatoes & chilies, undrained
• 3  ounces Velveeta cheese, cubed
• 1⁄2 teaspoon onion powder
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 1 (1 ounce) package  taco seasoning mix
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can  small  red beans, drained & rinsed
• 1  small chicken bouillon cube
• 1  cup water
• 1⁄4 cup light sour cream
•  tortilla chips, to serve

Directions

1. Spray a large pot with cooking spray. Cook the diced chicken until no longer pink.
2. Pour the the Rotel tomatoes into a food processor & blend until slightly chunky.
3. Stir the tomatoes in with the chicken then add the Velveeta. Add in the spices & taco seasoning then stir until the cheese is melted.
4. Next add in the beans, bouillon, & water. Cover & simmer on low heat for 15 minutes. Stir in the sour cream & serve with tortilla chips.