Recipe for Chicken Taco Soup

Taco Chicken Soup

I love food days at work. Usually one of my co-workers if we ask very nicely will make Taco Soup. After having it the other day, I thought this would be a great meal for family. So with the weather getting cold outside I decided to make Taco Soup. I have always eaten Taco Soup with ground beef in it, but my family is trying not to eat as much beef, so I tried the Taco Soup with Chicken this time and boy was it delicious.
3 boneless Chicken Breasts
1 can kidney or chili beans. (You can use Pinto Beans, but rinse them very good)
1 can black beans (rinse thoroughly)
1 can corn (do not drain)
2 cans of Stewed Tomatoes (do not drain. I used the ones that was was seasoned for chili. Some people gets the ones with peppers in them)  
I packet of taco seasoning
1 white onion chopped

Optional Ingredients:
1 bay leaf (I add only 1 bay leaf this time around, but I think I will add 2 bay leafs next time)
Sprinkle cumin over the soup
Sprinkle garlic powder of the soup 
Chicken broth or water. (Use the amount of either one to create the soupy you prefer)

Cook time:
Place all ingredients in the crock pot. Place the chicken on the bottom. Cook on low for 5-6 hours. When the chicken falls apart when touched with a fork , the soup is done. Take out chicken shred it and place back in crock pot.
 You can Garnish with shredded cheese, sour cream and corn chips.  
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