Taco Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.