Easy One-Pot Weeknight Southwest Chicken Soup

This one-pot hearty soup is perfect to make on a Sunday evening and have leftovers for the week or to whip up on a weeknight after a long day at work!

Ingredients:

• 2 cups cooked & shredded (or diced) chicken breasts (about 2 chicken breasts)

• 1 (1 oz) packet taco seasoning

• 1 yellow onion

• 1 tablespoon olive oil

• 1 can black beans, drained & rinsed

• 1 can pinto beans, drained & rinsed

• 1 can low sodium diced tomatoes

• 1 can low sodium sweet corn, drained & rinsed

• 1 (4 oz) can diced green chiles, drained

• 1 (32 oz) carton reduced-sodium chicken broth

• 2 cups cooked white (or brown) rice

• salt & pepper, to taste

Instructions:

1. Prepare the chicken ahead of time, seasoning it with 1 mix packet of fajita or taco seasoning.

2. Slice the onion into ¼” pieces. Heat the olive oil in a large pot over medium-high heat. Add the sliced onion and caramelize, seasoning with salt and pepper.

3. Once the onions have caramelized, add the beans, tomatoes, corn, chiles, shredded chicken, chicken broth, and rice. Stir and heat over medium heat until warm. Serve with cheese, diced avocado, sour cream, tortilla chips, etc. Enjoy!