· 2 slices bacon, diced· 1 cup mushroom, sliced· 2/3 cup onion, diced· 1/2 cup red pepper, diced· 4 cups chicken broth· 2 cups cooked chicken, diced· 1 (12 ounce) can kernel corn· 2 cups taco sauce or 2 cups salsa· 1/2-1 tablespoon taco seasoning, I use Bulk Taco Seasoning Mix
Step 1Cook bacon, until crisp, in a large saucpan.Step 2Add vegetables and cook until onion is soft.Step 3Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.Step 4Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.Step 5Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!