1.5-2 pounds chicken breast, cooked and shredded.
32 oz low sodium/fat chicken broth
15 oz can corn
2-4.5 oz diced chilies, drained
2- 15 oz cans diced fire roasted tomatoes
15 oz can blackbeans, rinsed
2 packages taco seasoning (we tried one and it was ok, but will try two next time)
1 onion chopped.
3 Tbsp chopped garlic
4 Tbsp EVO.
Cook the chicken, cook and shred.
Saute the garlic and onion in the EVO.
Add the taco seasoning near the end of the sauteing (i think this brings out the spice flavors more)
Dump everything else in.
Add the shredded chicken
Bring the pot to boiling, then simmer for a bit.
Makes around 8 servings.
Optional: shredded Cheddar Cheese for topping
Sour Cream for topping
Crushed tortilla chips for topping
If it's too thick, add a can of beer.
If it's not too thick, drink the can of beer
Adapted from recipe in October issue of SOKY (SOKYhappenings.com)