Tuesday, October 28, 2014

Taco Soup

Cooked chicken - a couple of breast or a few thighs work well
2 cup diced onion – I use sweet onions
2 – 15 oz cans pinto beans
1 – 15 oz can light kidney beans
1 – 15 oz can whole kernel corn, drained
1 – 15 oz can Mexican stewed tomatoes
1 – 15 oz crushed tomatoes
1 – 15 oz can tomatoes with chilies
1 – 8 oz can diced green chilies
1 pkg taco seasoning mix
1 – 1oz ranch salad dressing mix (Hidden Valley)
grated cheese
sour cream, chopped green onion, sliced olives, avocado = all optional


Sauté onion, add other ingredients.  Cook in slow cooker for 6-8 hr on low or for 1 hr on stovetop.

Serve with chips and choice of garnishes. 

You can use ground beef instead of chicken.  If using ground beef – brown the beef first, drain, then sauté onion.

The recipe doesn’t call for draining the beans, but I always do. I drain and wash the beans and then add a better than chicken broth with enough water to make it the soupy-consistency that I like.