Friday, February 15, 2008

Chicken Taco Soup (Crock Pot)

This recipe I got from a sister in my ward. I made it tonight and we all loved it! It's super easy and smells so good all day long, plus it mostly uses canned or frozen ingredients.

1 med onion, chopped
1 can chili beans
1 can black beans
1 can corn
1 8 oz can tomato sauce
2 cups chicken broth (I used 2 cups water and boullion)
1 can diced tomatoes
1 can diced green chilies
1 package taco seasoning (I eyeballed it, about one tbs.-- adjust to taste)
3 chicken breasts
shredding cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Put drained beans and corn, onion tomato sauce, chicken broth, diced tomatoes, and green chilies in crock pot. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the ontehr ingredients. Set slow cooker for low heat, cover and cook for 5 hours. (I cooked it on high 3-4 hours)

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 (1 hour on high or until ready to serve). Serve topped with shredded cheddar cheese, sour cream, and tortilla chips, if desired.

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