Kimberly’s Taco Soup
Four bone-in chicken thighs (skin removed)
1 cup frozen corn
1 cup black beans (I had frozen ones that I’d done in my crockpot)
1 cup salsa
1 cup chicken broth (or as much as you want to thin your soup)
2 tbsp taco seasoning (I make my own)
1/2 medium onion, diced
1/4 cup diced sweet pepper (colour of your choice)
1 tsp coconut oil
On Sauté, melt the oil and add the onion and pepper. After a few minutes add the chicken, brown on both sides.
Add remaining ingredients, put the lid on and use “soup” setting for four minutes. Remove chicken, let it cool enough so you can remove the bones, then shred and put back in the pot.
Serve with a bit of shredded cheddar and sour cream on top and a few nacho chips (I used homemade creme fraiche instead of sour cream, SO easy!).