re: TD.com Recipes and Recipe Book Thread

Chicken Taco Soup



Source: Kristy at Sweet Treats and More

Ingredients:
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles (you can use Rotel for heat if you prefer)
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed.

Instructions:
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker (AKA crock pot). *I sautee the onion before to make sure that they are not crunchy. 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 low.

NOTE: If not using a crock pot, simmer/cook on the stovetop for 20 minutes or until chicken is done and tender.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You're technically supposed to cook it on low for another 2 hours in the crock pot but you really don’t have to. I never do. It’s very forgiving. You can leave it in longer if you want too. Top with 4-blend Mexican shredded cheese. Enjoy!