Taco Chicken Soup

Here we are, soup season is upon us! I love soup year round, but this one, recently stumbled upon and tweaked, really sounded good. I made it and it was a huge hit.
Having said that, it is one of the easiest things I've ever made. Perfect for work lunch, late night snack... side dish... whatever. Try it - you won't be disappointed!

What you'll need:

• 2 lbs boneless skinless chicken breast or thigh, diced
• 1 large onion, diced
• 3 or 4 cloves garlic, minced
• 14.5 oz can pinto beans, drained
• 1.45 oz can black beans, drained
• 14.5 oz can navy beans, drained
• 14.5 oz can whole kernel corn, drained
• 14.5 oz can diced tomatoes with green chillies (not drained)
• 2-4 cups chicken stock
• 1.25 oz taco seasoning

What you'll do:

• Saute the onion in olive oil in a large pot until translucent
• Add the garlic and saute for 2 minutes stirring constantly
• Add all of the remaining ingredients, simmer for 30 minutes

Serve this hot with some shredded cheddar cheese and a dollop of sour cream. If you're feeling really adventurous, serve some sliced avocado with it as well. SO GOOD!! Super filling and healthy!