1 tbs olive oil
1 red onion, finely chopped
1 packet taco seasoning
1/2 tsp Habanero chilli sauce
2 chicken breast
300g jar mild tomato salsa
4 cups (1L) chicken stock
1 cup frozen corn kernels
400g can red kidney beans, rinsed, drained
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add taco seasoning and cook, stirring, for 1 min or until aromatic.
Add chicken, salsa, chilli sauce and stock. Bring to boil then reduce heat. Simmer for 15 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly. Using a fork, shred chicken.
Return the chicken to the soup with the corn kernels and beans. Cook for 5 mins or until heated through. Season.