"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Taco soup Recipe

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This recipe for Chicken Taco soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Dorsett
Added: Tuesday, February 19, 2008

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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