by Amanda Lanum
Charlene Patton, Kansas Soybean Commission, shared this DELICIOUS soup recipe with us on Midday in Kansas. Perfect for this time of year!
1 roasted chicken (2 pounds)
1 can (15 oz) black soybeans, rinsed and drained
1 can (15 oz) yellow soybeans, rinsed and drained
1 can (11 oz) corn with red and green bell peppers
1 cup salsa
1 package (1 oz.) taco seasoning
1 medium onion, chopped
4 cups chicken broth
4 flour tortillas
Optional toppings: soy sour cream, Cheddar cheese, green onion
Debone chicken and cut chicken into pieces. Combine chicken, soybeans, corn, salsa, taco seasoning, and onion in slow cooker. Blend in chicken broth. Cook 6 hours in slow cooker.
Cut flour tortillas in half and then in ¼-inch slices. Spread evenly on baking sheet and bake at 375o for 15 minutes or until crisp and browned; set aside to serve with soup.
Serve soup with crispy tortilla strips and optional toppings. Serves 4 to 6.
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