Saturday, February 20, 2016

Chicken Taco Soup....Sunny...warm...60's

Necessity is the mother of invention, right? Well having left over chicken, chicken broth and white beans on hand this week I took our Taco soup recipe from here: TACO SOUP
and made a chicken version, I do believe we liked it more than the beef version, try it and see if you do too!

2 cups cooked, chopped chicken
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced
1 can (15 oz) whole kernel corn, drained
4 cups cooked great northern beans (or other white bean)
1 can Ro-tel, undrained
1 package taco seasoning
4 cups chicken broth 
2 tablespoons minced pickled Jalapeños OR 1 small can drained green chili's
In large pan sauté onions for 5 minutes, Add garlic & carrots, sauté 2 minutes or till garlic is fragrant. Pour into crock-pot. Add chicken, beans, corn, ro-tel, seasoning and broth, stir well cook on LOW for 6-8 hours. ( I like to cook on high for an hour or two to get everything good and hot, but if you aren't around 6 hours on low is fine!)
 Serve with any combination of the following:  crushed tortilla chips, shredded cheese, sour cream, salsa, chopped jalapeños!  

1 comment:

  1. I like this recipe as I know what the ingredients are!! Most recipes have a bunch of items that I would have to search high and low for. I will pop over and take a look, as it is cold in London , England and I could do with some hot soup! Thanks for sharing. Nina from Etsy!


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