Recipe by Don Miguel
The kids will love this tomato broth with bite-size chunks of Nacho Cheese Chicken Mini Tacos floating in the soup. You’ll love that they’re getting a wholesome meal in a bowl!
- Line baking sheet with aluminum foil, or use ovenproof platter, and spread mini tacos in single layer on baking sheet. Bake 8-10 minutes or until golden and heated through. Remove mini tacos from baking sheet and cut each mini taco into three pieces.
- In medium soup pot, combine chicken broth, salsa, black beans and corn. Bring to boil, reduce heat to simmer and cook 10 minutes. Add chopped Nacho Cheese Chicken Mini Tacos and cook 5 minutes longer. To serve, ladle into soup bowls and top with spoonful of sour cream.