Taco Bean Soup - cooking recipe

Ingredients

2 boneless skinless chicken breasts, diced
1 (10 ounce) can Rotel tomatoes & chilies, undrained
3 ounces Velveeta cheese, cubed
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, undrained
1 (15 ounce) can small red beans, drained & rinsed
1 small chicken bouillon cube
1 cup water
1/4 cup light sour cream
tortilla chips, to serve

Preparation

Spray a large pot with cooking spray. Cook the diced chicken until no longer pink.
Pour the the Rotel tomatoes into a food processor & blend until slightly chunky.
Stir the tomatoes in with the chicken then add the Velveeta. Add in the spices & taco seasoning then stir until the cheese is melted.
Next add in the beans, bouillon, & water. Cover & simmer on low heat for 15 minutes. Stir in the sour cream & serve with tortilla chips.