Chilly days mean big pots of soup around these parts. This one combines the flavors of a chicken taco in one warm bowl. Bake up a batch of cornbread to go with this and you're good to go.
Switch the beans to pinto if you like and add sour cream and a sprinkling of cheddar cheese to each bowl for a change of pace.
Combine chicken, beans, salsa, stock and seasoning in a 2-quart soup pot.
Bring to a boil and reduce heat until soup is simmering.
Let cook for 15 to 20 minutes so flavors blend well.
Serve and top each bowl of soup with crushed tortilla chips.