Chicken Taco Soup

Ingredients

• 2 breasts , bone and skin removed chicken breast
• 1 medium onion
• 4 tsps garlic
• 1 1/8 cups stewed tomatoes
• 1/4 cup green chilies, chopped
• 1 1/2 cups fresh cilantro
• 1 cup black beans
• 1 cup cannellini beans
• 2 tablespoons extra virgin olive oil
• 4 tbsps taco seasoning
• 1 tbsp cumin
• 4 cups  water
• 3 cups chicken broth

Directions

1. Grill the chicken breast and then chop to small bite size pieces.
2. In large stock pot, heat the extra virgin olive oil and then add onion and garlic, stirring and cooking for about 2 minutes.
3. Add the tomatoes, green chilies, cumin, taco seasoning (to taste) and chicken, stirring and cooking for about 2 minutes.
4. Add the beans, chicken broth, and water. Salt and pepper to taste. You can add more cumin and taco seasoning if you like more spice, too.
5. Bring to a boil and then turn to low and simmer for 20 minutes or longer, an hour wouldn't hurt it one bit! Add the cilantro about 5 minutes before serving.
6. Optional to add about 10 sliced button mushrooms sliced and also top with a dollop of fat free sour cream or fat free plain yogurt to your liking!
7. Note: we enjoyed this with a nice green salad with homemade balsamic dressing, sprinkled with some sunflower seeds and some brown rice cooked with some basil.