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Chicken Taco soup Recipe

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This recipe for Chicken Taco soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
1 can chili beans
1 can black beans
1 can pinto beans
1 can whole kernel corn, drained (I use frozen)
1 can Rotel tomatoes with green chilies
1 can (8 oz) tomato sauce
1 (28 oz) can diced tomatoes
1 envelope taco seasoning
1 envelope Hidden Valley Ranch Dressing
3 boneless skinless chicken breast halves

Toppings:
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Directions:
Combine all ingredients in a slow cooker. Place chicken breast on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover, and cook for 5 hours.

Remove chicken breasts from soup, and allow to cool long enough to be handled. Shred chicken and stir back into soup, and continue cooking for 2 hours.

Serve with toppings if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
7 hours
Personal Notes:
Personal Notes:
Leftover, cooked, rotisserie chicken is great to use in this recipe, too.

 

 

 

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