Chicken Taco Soup from Cooking and Cooking
Yield: Serves 4

If you use dried red kidney beans, soak them in water over night (about 10-15 hours), changing the water couple of times. Then drain the beans. Place the red kidney beans with 6 cups water in a pot. Cover the pot and cook over medium heat until cooked, about 50-55 minutes. Drain and set aside.

Note: If you use canned beans, skip the part above. Just drain, rinse and set aside.

Heat the cooking oil in a pot over medium heat. Add the onion and fry for 2-3 minutes. Add chicken and cook until no longer pink, about 3 minutes.

Add the taco seasoning and salt. Stir well.

Add the tomato, chicken broth and 1/2 cup water. Bring to a boil. Cook covered over medium-low until chicken is cooked through (about 35-40 minutes), stirring occasionally. Then add the cooked beans, coriander, chili powder, cumin and lemon juice. Cook covered for 20-25 minutes. Taste and adjust seasonings. Garnish with fresh coriander, avocado and tortilla chips (optional) and serve.