Monday, November 25, 2013

Crockpot Taco Soup ****

This is one of my very favorite recipes.  It's kind of like a chili, but not quite as thick.  It's very hearty, thanks to the beans and veggies.  Even the boys like it.  Dh and I always eat ours over Fritos and topped the cheese.  The kiddos both like theirs topped with cheese and then use the Fritos to dip in it.  Whatever works, right?  ;) 
You can sub 1 lb of shredded cooked chicken and shorten the cooking time, but I prefer to cook the chicken directly in the soup. It comes out so tender and soaks in the flavors of the soup.  Amy has a happy tummy tonight.  :)

(luckymommyto2boys ~ Amy ~ inspired by

3 boneless/skinless chicken breasts
2 (16 ounce) cans pinto beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes and chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced black olives
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley ranch dressing mix
Sour cream (optional)
Fritos (optional)
Shredded cheese (optional)

Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir.
Cook on high for 4 hours or low for 8 hours. Shred chicken before serving.  Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, or Fritos.
* Amy's notes: I've also used 3 frozen b/s chicken breasts and cooked for 10 hours on low.

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