Cup of Yum
1. In a large dutch oven/pot on high heat, heat up the olive oil.
2. Season the chicken with salt and pepper and then add it to the dutch oven, browning the chicken on both sides, around 5 minutes per side. Remove from the dutch oven and set aside.
3. In the dutch oven, add the onions and red peppers, stirring until tender for 8-10 minutes.
4. Add the garlic and taco seasoning into the dutch oven, stir for another minute before adding in the chicken stock.
5. Add the chicken back into the dutch oven and add the salsa. Making sure the chicken is covered with liquid, lower the heat to medium and let the pot simmer.
6. Simmer for 20-30 minutes or until the chicken is cooked through. Remove the chicken and shred (or dice) before mixing it back into the soup. Stir and then serve with toppings or sides of your choice.

Slow Cooker Instructions:

1. In your slow cooker, add all your ingredients (minus the olive oil) and set it on high for 4-6 hours or low for 7-8 hours. Once done, remove chicken to shred before adding it back in the soup. Stir and serve.