Chicken Taco Soup

This one came from my Mom. (Amazing woman by the way.) I think it was a twist on a Weight Watchers soup that is actually pretty good. Top it with crushed chips, cheese, avocado and some sour cream and it can be a whole meal! This is PERFECT for college students since everything can be found in your pantry and if you really got desperate you could make it in the microwave. (There you go Bailey!!!)

You Will Need:
1 Box of Chicken Stock or Broth (Swanson's has a low-sodium version that I always use)
1 Can of Rotel with the juice (Tomatoes with Green Chili's, they have a few varieties. Pick the one you like!)
2 Cans of Tyson Chicken Breast broken up (I know...canned chicken, but trust me it's good for this.)
1 Can of Kidney Beans (Drain them)
1 Can of Black Beans (Drain them)
1 Tablespoon of Chili Powder
2 Tablespoons of Dried Minced Onion
1 Tablespoon of Garlic Powder
1 Bunch of Fresh Cilantro (This is optional, if you use it then tear the leaves from the stalks and give them a quick chop.)
Salt and Pepper to Taste

Here's What You Do:
Put everything in a pot and cook it over medium heat. Salt and pepper to adjust seasonings. If you plan on letting it simmer for a while (longer than an hour) to really get the flavor of the soup into the chicken, wait to add the beans until the last 30 minutes or so. If you are using the fresh cilantro, add it in the last 10 minutes.
If you are in a rush, it can be done in as little as 30 minutes.
Top with shredded cheese, tortilla chips, chopped avocado and sour cream if you want to make it fancy!!