Mexican Chicken Taco Soup


~Ingredients~
    * 1/2 cup minced onion
    * 3 cloves garlic, minced (1tsp garlic powder)
    * 1 Tablespoon chili powder
    * 1 1/2 teaspoon cumin
    * 1 teaspoon oregano
    * 3 or 4 cups water [ I used 4 and it was a bit "soupier" than I tend to care for]
    * 1 (14 ounce) can diced tomatoes
    * 1 cup salsa- [I used most of a jar of Newman's Salsa - so, more like 12 oz.]
    * 3 breasts, [abt 1 lb] even frozen is fine, or 3 cups shredded cooked chicken
    * 3 chicken bouillon cubes
    * 1 (14 ounce) can black beans(kidney, pinto, or red are fine too), rinsed, drained
    * 1 small can of corn, drained
      
 ~Toppings~
    * Corn tortilla chips
    * Shredded Cheddar-Monterey Jack cheese blend [ I used Sharp Cheddar-2 cups added INTO the soup pot just before serving]
    * Sour cream —I use non-far Greek Yogurt for more protein)

~Directions~
   Put everything **except cheese and sour cream** in large sauce pan.   Bring to boil, then cover and simmer on low for 40-45 minutes. Remove chicken, shred or cube, put back in. Add 2 cups cheese, stir until well blended and immediately serve with additional sour cream and corn chips as desired.
**Do NOT add cheese until just before ready to eat**

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.