Chicken Taco Chili

Today, although the rain has gone, the wind just won't quit. It's cold and windy and I'm still in a soup mood. Unfortunately, it's Wednesday. Around our house that means a supper of whatever I can throw together and get us to the church by 6. Tonight, it's the always fancy.....pizza rolls and carrot sticks. Yep, I'd rather have this soup. You should make it and think of me while you eat it.......matter of fact....eat two bowls......I really, really like it!

This make a lot of soup...invite some friends over. Have a party. Wear a sombrero.


Ingredients:

1 pkg chicken thighs (I use bone in and just removethe skin. If you want to pay more for the boneless/skinless variety, by all means, please do.)
3 cans chicken broth ( you can boil the thighs and use some of that, but use at least one can of a good broth.)
1 can diced tomatoes
2 cans chili beans
1 can black beans
1 can whole kernel corn
1 packet taco seasoning

Directions:

Cook the thighs. I boil mine, but feel free to bake them. Pick off the meat and place it in a large soup pot. Drain and rinse the black beans. Drain the corn. Add everything to the pot and bring up to a boil. Turn heat down to med and let it simmer for 20 minutes.

Pour soup over tortilla chips, top with cheese, sour cream, onion, or whatever you like to eat on a taco. Be adventurous!