|Recipe : Entry # 6536|
|Taco Chicken Soup|
|South Alabama EC|
|1 ( 32) ounce cans chicken broth
2 cans Pinto or red Kidney beans, rinsed and drained
1 can great Northern beans, rinsed and drained
1 can diced tomatoes with green chilies, undrained
1 14 0z. can chopped tomatoes, undrained
2 cans whole kernel corn, drained
1 large onion, chopped
2 packages Taco seasoning mix
1 tsp. cumin
1 1/2 lbs. boneless, skinless chicken breasts
hot sauce (opt.)
green onion, cut thinly on bias (for garnish) (opt.)
|In slow cooker, combine broth, beans, tomatoes, corn, and onion.
Stir in spices, then add chicken broth.
Cover and cook on LOW 8-10 hours or HIGH for 4-6 hours.
Remove chicken and shred or cut into bite size pieces, return to soup.
Add hot sauce if you are using it, or just serve on the side.
To serve, ladle into soup bowls and add your favorite taco toppings;; sour cream, corn chips, cheese, onions ect.
May also serve with a side of Mexican cornbread. YUM!