"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Taco Soup (Crock Pot) Recipe

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This recipe for Chicken Taco Soup (Crock Pot), by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Bamford Pavlik
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. can kidney beans, drained.
15 oz. can black beans, drained.
16 oz. can vegetarian baked beans, not drained.
10 oz. can tomato puree.
1 small can tomato juice (I like to use spicy).
14 oz. can chicken broth.
1 cup frozen corn.
2 boneless skinless chicken breasts.
1 envelope taco seasoning.

Directions:
Directions:
Combine all ingredients in slow cooker. Cook 6-8 hours on low. Remove the chicken, shred with forks, and return to slow cooker. Heat 10 more minutes. May add Tabasco sauce, shredded cheese and/or sour cream to taste.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
Great with tortilla chips or cheese quesadillas.

 

 

 

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