128-ounce can whole tomatoes, chopped (keep tomato juice)
114.5-ounce can black beans, rinsed and drained
214.5-ounce cans low sodium chicken broth
1 1/2cupsdiced zucchini, about one
1 1/2cupsfrozen or fresh corn
1 to 1 1/2cupscooked chicken, cubed (see Note)
crushed tortilla chips, cheddar cheese and sour cream for serving (optional)
Instructions
In a French oven or a large heavy bottom pot, melt butter and heat olive oil on medium heat for about 2 minutes. Add taco seasoning, jalapeño, onion and garlic. Sauté for about 3 minutes.
Add tomatoes, black beans and chicken broth and bring to a boil. Reduce heat and allow soup to simmer for 10 minutes.
Add zucchini, corn and chicken and heat for about 5 minutes. Season with salt and pepper, if necessary.
Serve in bowls topped with crushed tortilla chips, cheddar cheese and sour cream.
Note:
You can use leftover cooked chicken or if you don't have any. Bring a pot of water to a boil and add a boneless skinless chicken breast. Boil for 5 to 7 minutes. Remove from pot and place on a clean cutting board. Cut into cubes.