Taco Soup

Recipe Courtesy Chef Bryan Woolley

Ingredients:

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn
• 1/4 cup tomato paste (about one small can)
• 1 cup beer
• 2 (10 ounce) cans diced tomatoes
• 1 can chopped green chilies
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 2 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)
• Salt and pepper
• Olive oil

Instructions:

1. Heat a large pot on the stove and add just enough olive oil to lightly coat the bottom of the pan.
2. Cut the chicken into bite sized pieces and sauté until nicely browned in the hot pot.
3. Add the chopped onion and sauté for an additional 2 minutes.
4. Add the chili beans, black beans, corn, tomato paste, beer, diced potatoes, green chilis and spices.  Be sure to add all the liquid from the canned ingredients.  Bring to a boil and reduce to a simmer.  Simmer for 30 minutes.  Taste and adjust salt and pepper.
5. Fill a soup bowl with tortillas pieces and ladle soup over tortillas.  Finish off with a dollop of sour cream and chopped cilantro if desired.  Enjoy!