"When you're short on time, consider making Taco Chili Soup. This recipe is super easy because it's low on prep time. Chop a few fresh vegetables (onion, poblano, and jalapeño). If you have extra time consider adding a few more, like kale, carrots, celery, zucchini, and summer squash. Add broth, canned tomatoes, salsa verde, Hormel® Taco Meat™ (which is all natural and pre-cooked), beans, and a handful of fresh cilantro. Bring it to a boil and simmer five minutes and you have dinner ready in a flash." – Chef Angela Sellers
In a large Dutch oven, heat oil over medium heat. Cook onion, poblano, and jalapeños for five minutes or until softened. Stir in diced tomatoes and chicken broth, chicken, and pinto beans. Reduce heat and simmer for 20 minutes. Stir in cilantro.