Chicken Taco Soup
"This recipe came with some canned chicken we bought at Sam's Club. We were short on time so we made it on the stove top instead of in a Crockpot. My son, who is a cook, came up with the idea to pan roast the corn before adding. It turned out great! We served it with Tostito Scoops for "dipping" which our grandson loved. Next time I am going to add some Cilantro and Lime Juice to brighten it up a little. Hubby says it is a keeper!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (13 ounce) can chicken breasts, DRAINED
- 1 (11 ounce) can diced tomatoes with green chilies
- 1 (28 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 (11 ounce) can whole kernel corn
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
-
Suggested Garnishes
- sour cream, Shredded Cheese, Chopped Geen Onions, Tortilla Chips
directions
- Shred the chicken, if desired. DO NOT drain the remaining cans.
- Combine all the ingredients into a crock-pot and stir.
- Cook on high for 2 hours or on low for 4 hours. Garnish as desired.
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Reviews
-
This was good and easy to make. I followed the recipe as written. This also froze nicely and I reheated it for lunches. I topped my servings with cheddar cheese. Made for Spring PAC 2009.
RECIPE SUBMITTED BY
<p>I have been married to my wonderful husband for 36 years. We have two boys and a 9 yr old grandson who loves to help me cook. Our favorite things to make together are Chocolate Chip Cookies and Pecan Bars. We also have two adorable Chihuahuas named Lola and Rocky. When I am not cooking or baking I love to sew. I make clothes for American Girl Dolls and fabric market bags that I embroider to personalize a little bit. I also love Dragonflies!</p>
