Taco Soup

Thank you, Ellen, for sharing this tasty recipe!

1 tsp vegetable oil
1 cup chopped onion
1 tsp oregano
1/2 tsp chili powder
1 tsp cumin
1 clove garlic, minced
4 cups chicken broth
1 cup water
1 cup tomato sauce
1 can (15 ounce) garbanzo beans
1 cup corn kernels (frozen or fresh)
2 cups white meat chicken, cut into 1-inch cubes
2 cups tortilla chips
1/3 cup cilantro, chopped

Heat the oil in a large soup pot. Add onion and sauté until tender.
Add oregano, chili powder, cumin, and garlic, and sauté for one minute more.
Add chicken broth, water, tomato sauce, and corn, and cook for about 15 minutes more.
Add chicken pieces and garbanzo beans and bring the soup to a boil.
Reduce heat and simmer for about 10 more minutes, until the chicken pieces are completely cooked.

Ladle into bowls and place about 1/3 cup tortilla chips on top of the soup. Sprinkle cilantro on top of the tortilla chips and serve.

Ellen LaFleche-Christian
Moonlight Creations Jewelry & Gifts

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