I guess I’m in a recipe sharing mood lately. I figure that as much as I like to read and try new recipes, others probably do too. So, I’ll keep sharing. 😉 This recipe is one I got from my friend Nancy. It is so good, especially on a cool rainy day like we are having today. (NOTE: I use light and/or reduced sodium items when possible in this dish)
Chicken Taco Soup
- 3-4 chicken breasts
- 1 onion, chopped
- 1 large can tomato sauce
- 1 can or bottle of beer (could substitute chicken broth if desired)
- 1 package taco seasoning
- 2 cans Rotel (or 1 can Rotel and 1 can diced tomatoes), drained
- 1 can black beans, rinsed and drained
- 1 can chili beans, drained
- 1 can whole kernel corn
Add tomato sauce,onion, taco seasoning, Rotel, beans and corn to crock pot. Stir to mix well. Incorporate the beer into the mixture. Add chicken breasts to crock pot and push them down under the liquid mixture. Cook on low for 8 hours. (Or high for 4-6 hours) When cooking is complete, remove chicken from the crock pot and break it up into pieces, then return to the soup.
You can top this with cheese and/or sour cream. Cornbread muffins make a YUMMY side!