Mexican chicken soup

This soup has a little spice to warm you up and a whole lot of flavor. Think taco night in a soup. This soup was created out of leftovers in the pantry and chicken I needed to use before it expired. Also I was heavily inspired by my daughter to figure out dinner and not make a grocery run on a Saturday. 

Here is what you need to make this yummy soup:

1 pack of chicken breast or thighs
1 can of Rotel
1 can of tomato paste
1 bag of frozen corn
1 bag of frozen peppers and onions
1 packet of taco seasoning 
1 box of chicken broth 
1 can of black beans 
1 can of pinto beans 
1 tbsp minced garlic 
1 tbsp salt
1 tsp pepper
2 tsp red pepper flakes

1. Boil chicken in water( fill about half the pot) with salt, pepper and garlic for about 45 min-1 hour.
2. Next add 1 box of chicken broth, frozen corn, peppers and onion, taco seasoning, Rotel, and tomato paste. 
3. Cook on medium-high heat for 1 hour. 
4. Finally, add pinto beans, black beans and red pepper flakes and simmer for 30 min then serve with shredded cheese or sour cream on top—or both. 

This soup pairs well with tortilla chips, crackers or even cornbread. 
Stay cozy and enjoy!