It's probably the easiest lunch I have ever tossed together and it is definitely going on the lunch rotation for work.
I actually prepared this in the morning while coffee was brewing, it's that easy. If I had to cook chicken it would obviously take longer but as it happened, I had some handy so I diced it into chunks.
You toss it all in one pot to heat. If you wanted a vegetarian version I'm sure you could use tofu as tofu absorbs the flavors of other ingredients.
Tortilla chips can be used to scoop this chili if you like eating it as a dip.
Chicken Taco Chili
1 can of red beans or pinto beans
1 package of taco seasoning mix
1 8 oz. can tomato sauce
2 cups diced chicken, cooked
1 10 oz can green chilies (do not drain)
1 cup broth
tortilla chips, shredded cheese and sour cream
In a 4 quart dutch oven combine all ingredients except the tortilla chips and sour cream, mixing well. Cook over medium heat 15 minutes or until thoroughly heated. Stir occasionally. To serve place crushed tortilla chips in the bottom of the bowl and top with soup. Top with sour cream.
I am sharing with Beth Fish's Weekend Cooking Series and Deb for Souper Sunday.
Check out Deb's Vegetable Soup HERE and join in!