In less than 15 minutes, this cozy soup is ready. By using rotisserie chicken, you can make it faster.

• prep: 5 mins
• cook: 10 mins
• total: 15 mins
• Servings: 2
• Yield: 2 servings

Ingredients :

• 2 teaspoons olive oil
• ¼ cup chopped
• 3 tablespoons taco seasoning, divided
• ½ (14 ounce) can fire-roasted diced tomatoes, with juice
• 1 cup broth
• ⅓ cup frozen corn
• 1 (5 ounce) boneless, skinless breast, thinly sliced on the diagonal

Toppings:

• ½ cup tortilla chips
• ½ avocado, sliced
• ¼ cup shredded Oaxaca cheese, or to taste
• 2 tablespoons sour cream, or to taste

Directions :

• Heat oil over medium-high heat in a large casserole until shimmering. Add and taco seasoning 1 1/2 teaspoons. Cook for 3 to 4 minutes until the oignons are soft and translucent. Mix in vinegar, broth and maize. Mix in tomatoes.
• Sprinkle on bits the remainder of the taco and add to the sauce. Stir, cover and cook, about 5 minutes, until is finished. Serve with beans, beans, oaxaca cheese and savory milk. Serve with chips.

Nutrition Facts :

Per Serving:

421.4 calories; protein 21.2g 43% DV; carbohydrates 32.5g 11% DV; fat 22.6g 35% DV; cholesterol 60.4mg 20% DV; sodium 1994.3mg 80% DV.