Taco Soup

You all know this is one of our family favorites...
My sister in-law, Racquel, made this and I had to have the recipe!

Taco Soup
Cut up 2 chicken breasts into small cubes (or more if you like more meat) and cook in a little olive oil. Add seasonings. (and remember to taste the soup during the process and add more seasoning if necessary)

To season the chicken, I use about:

1 Tbsp. chile powder

1 tsp. cumin

1 tsp. Italian seasoning

A little salt

Garlic powder

Toss the following into the blender and blend until fairly smooth:

1 (14.5 oz) can diced tomatoes

1 medium onion

1/4 c. chopped cilantro

2 large garlic cloves

In a stock pot, combine the following:

1 large (32 oz) can chicken broth

1 to 2 Tbsp. sugar (this reduces the acidity of the tomatoes and enhances flavor)

Blended mixture

Seasoned Chicken

1 can black beans (optional)

1 can corn (optional)

Salt to taste

Simmer for 20 minutes.

Place any or all of the following in your individual soup bowl and ladle hot soup over the top:

Tortilla chips

Monterey Jack cheese

Chopped cilantro

Chopped fresh tomato

Diced avocado

Chopped green onion

Olives

Sour cream

Chile sauce (like Tabasco, etc.)

Squeeze over the top:

Lime wedges (this is what really makes the soup, I think!)