Cool Ranch Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Cooked Chicken Breast (cubed - about 2 med/large breasts)
3 tbsp. Dehydrated Onion Flakes
1 Package Powdered Ranch Dressing Mix (like Hidden Valley Ranch)
1 Package Taco Seasoning
1 Can Petite Diced Tomatoes (drained)
1 Can Mexican Style Diced Tomatoes (undrained - like Ro-Tel)
1 Can Whole Kernel Corn (drained)
1 Can Chili Beans (undrained)
1 Can Black Beans (drained & rinsed)
1 Can Dark Red Kidney Beans (drained & rinsed)
1 Box Chicken Stock (or 2-3 cubes chicken bullion - usually not needed if cooking own chicken.
Salt
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Directions: |
Directions:If not using pre-cooked chicken, prepare chicken by covering with water, adding salt to taste and simmering for about 15 minutes. Remove chicken from water and allow to cool until you can handle it. Save broth. Cube chicken into chunks. This broth may be used in place of chicken stock/broth listed above.
Add chicken to empty stock pot. Add seasonings, onions, vegetables and beans. Add chicken stock/broth until a soupy consistency is achieved or to own liking.
Simmer on low for about 1 hour.
Serving suggestions: Sprinkle with cheddar cheese and sour cream while hot. Corn muffins make a great side.
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Personal
Notes: |
Personal
Notes: Prepare soup the night before and refrigerate. This blends the flavors and significantly reduces the cooking time the following day. Simmer for about 10 minutes for the same slow-cooked effect.
Substitute 2 can (10 oz.) chunk chicken for fresh chicken or get rid of left over rotisserie or grilled chicken. This method requires separate chicken broth.
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