Chicken Nacho Soup

Ingredients

• 1 cup boiled and shredded chicken
• 2 teaspoons olive oil
• 1 tablespoon chopped garlic
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 cup fresh tomato puree
• 2 medium tomatoes, blanched, deskinned and chopped
• 1½ cups cooked kidney beans with stock, lightly mashed
• ¼ cup tinned corn kernels
• 2 tablespoons taco seasoning
• 2 cups chicken stock
• Nachos for serving 

Method

1. Heat the oil in a non-stick pan. Add the garlic, onion, bell pepper, salt and crushed peppercorns, mix and sauté for five minutes.  
2. Add tomato puree, mix well and sauté for two to three minutes. Add tomatoes, mix and cook for two minutes.
3. Add kidney beans, corn kernels, chicken and taco seasoning, mix well. Add the chicken stock, stir and bring to a boil. Simmer for fifteen minutes. 
4. Serve hot with nachos.

Nutrition Info