Taco Soup

Recipe from Jo.

Ingredients
2 cans chicken broth
1 can chili beans
1 can black beans
1 can Mexican corn
1 jar medium salsa (I use Pace)
1 small bushel of cilantro
4 chicken breasts, diced
1 tbs butter
2 tbs garlic chili sauce (can be found in the international foods section)
Cheese
Sour cream
Avocado

Directions
Warm the butter and garlic chili sauce in a saute pan on medium heat. Then, add chicken. Saute for 6-7 minutes.

Drain the corn, then drain and wash the black beans. Do not drain the chili beans. Add all three into a pot. Pour in the chicken broth and the salsa. Once chicken is cooked, add in the chicken. Bring to a boil, then cover and let simmer on medium/low heat for 30 minutes. When done, toss in the cilantro and stir.

Ladle into soup bowls and garnish with cheese, avocado, and sour cream.

I like to warm up some flour tortillas in the oven to dip in the broth. You could also stir in tortilla strips or crumbled tortilla chips.