Tex-Mex Chicken and Bean Soup
Ingredients
- 1 (11-oz) pkg tortilla chips
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (1-oz) envelope taco seasoning mix
- 2 (32-oz) cartons chicken broth
- 2 (10-oz) cans diced tomatoes and green chiles
- 1 (15-oz) can refried black beans
- 1 (15-oz) can black beans, drained and rinsed
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (8-oz) carton sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Crush 2 cups chips. Melt butter in a large Dutch oven over medium heat; add chicken, and cook 6 minutes or until browned.
- Stir in taco seasoning, broth, tomatoes, both beans, and corn; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in crushed chips; cook 10 minutes or until thickened. Top with sour cream and cheese; serve with remaining chips.
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