Friday, October 1, 2010

Chicken Taco Soup

Love this soup! I found it at but i made a few changes.
half an onion, chopped finely
1 (16 oz.) can pinto beans
1 (15 oz.) can black beans, drained
1 c. frozen corn
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles
1 (1.25 oz.) package taco seasoning
2 chicken breasts, thawed or frozen

Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on high if your chicken is frozen. May take 4-5 hours on low if your chicken is thawed.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup.

Top with shredded cheese, sour cream, and crushed tortilla chips.

1 comment:

Trina said...

Looks delicious!