Recipe by Don Miguel
The kids will love this tomato broth with bite-size chunks of 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 Cheese Chicken Mini Tacos and cook 5 minutes longer. To serve, ladle into soup bowls and top with spoonful of sour cream.