Taco Chicken Soup

I am in the process of clearing out the family pantry and freezer. My mom has this habit of stocking up when she sees things on sale. This is an awesome habit in most circumstances, but sometimes it gets out of hand. For instance, what are we going to do with four containers of hot cocoa, in June? Anyway, this soup is awesome not only because it is a one pot meal, but because it cleared out a little pantry and freezer space. This is a basic recipe that you can adjust depending on what you have on hand. Don't have black beans? Pinto or kidney would work fine. No chicken? Try ground beef! Vegetarian? Double the beans and use vegetable broth. The possibilities are endless! Although we are trying to clear out the freezer, this soup would actually freeze really well! Perfect for a college student. :)

Ingredients:

• 1 tbsp vegetable oil
• 1/2 cup chopped onion, bell pepper (mine was frozen)
• 15.25 oz. can corn
• 15.5 oz. can black beans
• 2 tbsp. chopped jalapenos
• 1 cup diced tomatoes
  
• 6-8 cups chicken broth
• 1 taco seasoning packet
  
• 2 cups shredded chicken (we had some frozen tenderloins)
  
• 1/2 cup rice
• 1/4 cup sour cream (optional)
  

Start off by cooking your onion and bell pepper in the bottom of a large pot in the oil. One they are soft and translucent, add the rest of your veggies and pour in the broth. Stir in the taco seasoning. Cover and bring to a boil. [If your chicken is already cooked, add it and reduce your heat to a simmer] If you are using raw or even frozen chicken like I did, drop it in at this time, lower the heat to a simmer and cook for about 20 minutes. Remove the chicken, shred with a fork, and put it back in the soup. Simmer your soup for about 30 minutes so that all the flavors can develop. Add the rice and sour cream, and cook for an additional 15-20 minutes on medium until the rice is tender. Enjoy with a side of jalapeno-cornbread!