Taco Soup (Chicken & Black Bean)

All ingredients are shelf stable, so can be a pantry staple.

You Will Need: 

• About 12.5 oz of canned chicken.

• About 30 ounces of chicken broth (or use water and bouillon)

• 1 can of Rotel (tomatoes and green chilies)

• 12 oz can of evaporated milk

• 1 can of black beans (drained and rinsed)

• 1 pack of taco seasoning

• 1 4 oz pack of cheese sauce (can use from box of deluxe mac & cheese)

Instructions:

• Heat broth in large pot, to a simmer.

• Add milk and taco seasoning, mix well, bring back to simmer.

• Add chicken and beans, let simmer for 5 to 10 minutes, to heat everything.

• Add cheese sauce, mix well, let simmer for another 5 minutes.

• Serve and enjoy.

Notes:

• We like to add some sweet corn to ours, canned or frozen works well.

• It is also good with some corn chips crumbled on top, per serving.

• Velveeta makes the packs of cheese sauce and sells them individually and in packs.

• And you can use leftover cooked chicken, or a rotisserie chicken in place of canned.

chicken and black bean soup.pdf

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