Cookie Bookie

Chicken Taco Soup

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cups chicken stock
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies
1 (1.25 ounce) package taco seasoning
3 cups cooked cubed chicken
Cheddar cheese
Sour cream
Diced avocado
Chopped red onion
Crushed tortilla chips
Lime wedges
Chopped cilantro

In a large pot, saute onion in oil until soft.  Add garlic and saute until fragrant 1-2 minutes.  Add chicken stock, beans, corn, tomato sauce, tomatoes, taco seasoning and chicken.  Bring to a boil then cover and reduce heat to simmer.  Simmer 30 minutes. 

Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado, red onion, crushed tortilla chips, lime wedges and cilantro, if desired.

*Variation: Instead of crushed tortilla chips, cut 5 corn tortillas into strips.  After soup is done simmering, remove from heat and add tortilla strips.  Cover and let it sit about 5 minutes or until ready to serve.  Serve with choice of toppings.

THM - I would think the base of the soup is a FP.  Add fat toppings to make it an S or add no fat toppings to keep it a FP.