Chicken Taco soup

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Chicken Taco Soup

Rotisserie chicken - shredded (as much as you like!)

1 tbsp. olive oil

2 cups chicken broth

2 cups water

1 package taco seasoning (or 1/4 cup)

1 tsp. ground cumin

1 1/2 tbsp. red taco sauce

6 oz. can tomato paste

1 cup diced onion

1 cup diced celery

1/5 cups frozen corn

cheese

avocado slices

cilantro

tortilla chips

Take the shredded chicken and heat it up in a skillet. Add the taco seasoning to the chicken and stir until it is well coated. Allow the chicken to heat all the way through and then set aside.

Add your onion and celery to a soup pot with a tiny bit of olive oil and heat on low for a couple of minutes. You want the onion to be soft and translucent. When it is done, add the chicken broth and water to the pot. Then you can add the rest of the ingredients.

Add the chicken to the pot and cook the soup on low for about 20 minutes. So easy! You could do this in the crock pot also & could add more flavors (beans, rice...). Next time, I will add some fresh lime... so many options. We topped ours off with cheese, avocado, tomato, cilantro & chips. Yum!