Follow these steps for perfect results
boneless skinless chicken breasts
diced
Rotel tomatoes & chilies
undrained
Velveeta cheese
cubed
onion powder
salt
garlic powder
black pepper
taco seasoning mix
black beans
undrained
small red beans
drained & rinsed
chicken bouillon cube
water
light sour cream
tortilla chips
to serve
Spray a large pot with cooking spray and heat over medium heat.
Add diced chicken to the pot and cook until no longer pink.
Pour the Rotel tomatoes into a food processor and blend until slightly chunky.
Add the blended tomatoes to the pot with the chicken.
Add the cubed Velveeta cheese, onion powder, salt, garlic powder, black pepper, and taco seasoning to the pot.
Stir until the cheese is melted and the spices are well combined.
Add the black beans, red beans, chicken bouillon cube, and water to the pot.
Cover the pot and simmer on low heat for 15 minutes, stirring occasionally.
Stir in the light sour cream.
Serve hot with tortilla chips.
Expert advice for the best results
Adjust the amount of taco seasoning to your preferred spice level.
For a thicker soup, blend a portion of the soup before adding the sour cream.
Top with your favorite taco toppings, such as shredded cheese, chopped onions, or avocado.
Everything you need to know before you start
15 minutes
The soup can be made 1-2 days in advance and stored in the refrigerator.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of tortilla chips.
Serve with a side of cornbread.
Serve with a fresh salad.
A crisp and refreshing beer that complements the flavors of the soup.
A light and fruity wine that pairs well with the spice and richness of the soup.
Discover the story behind this recipe
A popular comfort food dish in the United States.
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