Ingredients
2tbspoil
3garlic cloves,minced
1cuponions,diced
1green bell pepper,diced
3chicken breasts,cut into bite-sized pieces
1cancrushed tomatoes
1½cupschicken stock
1cupfrozen corn
1cupblack beans,canned, drained, and rinsed
3tbsptaco seasoning
2tbspcornflour
salt,to taste
Preparation
Heat the oil in a Dutch oven or heavy-bottomed pot, then add the garlic, onions, and bell peppers.
Cook for 3 to 4 minutes until the onions are translucent and soft.
Add the chicken, crushed tomatoes, chicken stock, frozen corn, black beans, and taco seasoning.
Bring everything to a boil, then let the soup simmer for 15 minutes.
Mix together the cornflour in ¼ cup of water until smooth, then add it to the soup.
Mix well, then cook for another 2 to 3 minutes until the soup thickens. Turn off the flame.
Serve hot topped with favorite toppings, and enjoy!
