Thursday, March 24, 2011

Chicken Taco Soup

Uh yeah, I like cheese. A lot.

  • 1 onion, chopped (or onion flakes, gives flavor without the big chunks)
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) chicken broth (original recipe called for beer, I guess you can try that if you want...)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
 -A bunch of the reviews said to add chili powder and Cumin so I threw a little of both in.
-I didn't have time to put it in the crock pot so I boiled the chicken, shredded it, and then heated everything on the stove. It was still amazing.
-I added cilantro on mine and it was DELISH!

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