UDALL GIRLS COOK

Taco Soup

Ingredients:

1 can kidney beans

1 can black beans

1 can pinto beans

2 cans corn/or use frozen

2 cans diced tomatoes

2 cans chicken breast

1 taco seasoning packet/or 1 Tbsp. taco seasoning

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. garlic salt

1 Tbsp. dried onions

1/2 cup squash puree-4 cubes (optional)

salt and pepper

Toppings:

sour cream

tortilla chips

cheddar cheese

fresh cilantro, chopped

avocados, diced

limes, cut in wedges

Directions:

Drain all three cans of beans and rinse. Dump all ingredients into a pot and add 2 cans of water. Bring to a simmer over medium high. To serve, put in bowls and add the toppings of your choice.