Taco Bean Soup

Name: Taco Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
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

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Recipe by FDADELKARIM

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

READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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

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