Tic Tac... Taco Soup #147 - cooking recipe

Ingredients

1 large onion, chopped
2 boneless skinless chicken breast halves, cubed
1 (7/8 ounce) packet taco seasoning (i.e Chi Chi Fiesta Restaurante seasoning mix packet)
1 teaspoon cumin
1 teaspoon garlic powder, can omit if seasoning packet contains garlic
15 ounces white hominy or 1 cup frozen corn kernels
15 ounces chicken broth, more as needed to thin the soup
15 ounces black beans, drain, rinse or 15 ounces red kidney beans
15 ounces white great northern beans, drain, rinse
16 ounces refried beans, canned, use plain, spicy your choice
10 ounces Mexican-style tomatoes, diced with juice
14 ounces diced tomatoes with juice, can omit if you don't like too many tomatoes

Preparation

Spray medium size deep soup pot with non-stick spray.
Saute onions until clear and softened.
Add chicken breast and saute until no longer pink.
Add cumin, garlic powder and taco seasoning packet.
Start opening cans and start dumping: begin with the broth, beans, refried beans, and add all other ingredients. Stir well.
Bring to a boil then simmer for at least 40 minutes. Longer is fine. Add extra chicken broth if soup becomes too thick.
Serve with warm soft torn fat free tortillas or crispy tortilla chips.
Top with cilantro, sharp cheddar cheese, sour cream or any other taco toppings you like.
Notes: Use lean ground beef in a pinch.