Chicken Taco Soup


* 2 Tablespoons olive oil

* ½ onion diced

* 1 Tablespoon taco seasoning

* 1 ½ -2 teaspoons cumin

* 28 ounces diced tomatoes 1 can

* 18 ounces mixed beans 1 can, drained and rinsed (or black beans, or your favorite beans)

* 11 ½ ounces corn 1 can

* 2-4 cups chicken broth * as desired

* 1 ½-2 cups diced chicken

* 2 cups spinach optional

* sour cream optional for garnish

* cilantro optional for garnish

* freshly ground black pepper to taste, optional


In a large pot, add olive oil and onion on medium low heat. Cook until onion is partly cooked, about 5 minutes. Add taco seasoning and cumin, and cook for 1 minute, until fragrant.

Add tomatoes, beans, corn, and broth. Turn heat to medium high. Once it reaches a boil, reduce heat, and simmer for 10 minutes.

Add chicken and spinach if using, and cook for additional 5-10 minutes.

If desired, serve with sour cream and cilantro and sprinkle with pepper.