Ingredients:
- 4 chicken breasts, cooked and shredded
- 90 oz of chicken stock
- 1 oz packet of Taco seasoning
- 12 Mission Street Taco shells
- 2 15.5 oz cans of Black beans, strained of liquid
- 8 tomatoes seeded
- 1 12 oz bag of frozen sweet corn
- 6 jalapenos seeded
- salt and pepper
- Vegetable oil for frying the garnish
Cooking Method:
- In a large Stock pot bring the chicken stock to a boil, lower the heat to a simmer
- Add in the taco seasoning and six of the taco shells, using an immersion blender, blend until smooth
- Dice the Jalapeno and tomatoes into 1-inch cubes
- Strain the cans of black beans
- Add in the corn, black beans, shredded chicken, tomatoes and jalapenos to the stock pot
- Bring the soup back up to a boil, taste the soup and season with salt and pepper as needed.
- In a sauce pot, bring the vegetable oil to just below a boil
- Cut the remaining six taco shells into 1/2-inch strips
- Fry the taco shell strips until they are golden brown for garnish
When garnishing, I also add some shredded cheese to top the soup!