Monday, October 14, 2013

Jessica's chicken taco soup

My friend Jessica made this for our freezer meal exchange a couple of months ago.  My kids LOVED it and so it has become a staple around our house.  Lots of people have different versions of something like this but this is ours.


3-4 chicken breasts
1 large can tomatoes, diced or crushed
1 can chopped green chiles
2 cans black beans, drained and rinsed
1 can corn, drained
1 pkg taco seasoning


In Crock Pot, combine everything except chicken breasts.  Add chicken breasts and mix to coat with tomato mixture.

Cook on low 4-6 hours.  If it starts to look a little thick, stir in a little salsa or water.  We like it thicker, more of a chili consistency.  But you don't want it too dry!

Remove chicken, shred and stir back into soup.  Serve with shredded cheese, sour cream and tortilla chips.

No comments: