2 cooked chicken breasts, shredded*
3 – 15 ounce cans of stewed tomatoes
1 onion, chopped
1 – 15 ounce can of black beans, rinsed and drained
1 – 15 ounce can of kidney beans, rinsed and drained
1 pepper, chopped
1 – 1.25 ounce of taco seasoning mix*
broken tortilla chips (always found in the bottom of the bag)
*When I make chicken tacos, I boil two chicken breasts, shred, and cook with one to two packets of taco seasoning mix. When making this soup, I use whatever chicken I had leftover from the tacos. So, if you are making this recipe from scratch, use an additional packet or two of taco seasoning mix.
Place all of the ingredients in a large pan and heat until it boils. Simmer until ready to serve. Top with taco cheese, crumbled tortilla chips, and a tablespoon of sour cream.