Sweet Pea's Chicken Taco Soup

Last year, my Mom planned a great Halloween menu. After all the fun dressing up in our costumes, handing out candy & trick-or-treating it was just too late for Mom to cook the big meal. We sent the boys out to get pizza.

This year Mom was determined to have a delicious yet easier meal to prepare so we could all be involved in the fun & we could be well fed before we headed out trick-or-treating. This taco soup was the perfect dinner. It is made in the CrockPot so Mom could put in the ingredients, shred the chicken, & then serve it warm to her guests as we trickled in at different times. And better than that, it is the BEST taco soup recipe we have ever tried. Patrick asked me the next morning, “What did you think of that taco soup?” I said, “I thought it was really good!” Patrick agreed, “It was my favorite taco soup ever!” How can anyone argue with those rave reviews?

2 15 oz cans of black beans, drained and rinsed (Sylvia used one can of black beams & one can dark red kidney)
16 oz can tomato sauce
10 oz package frozen corn or 1 15 oz. can of corn 2 10 oz cans of diced tomatoes with green chilies, undrained (Sylvia used one can diced tomatoes with green chilies & one can mild Rotel)
2 15 oz can chicken stock
1 small onion, diced
1 package taco seasoning
2 boneless chicken breasts (Sylvia used three)

½ package Ranch seasoning

Toppings:
Shredded cheddar cheese
Light sour cream
Crushed baked tortillas
Sliced scallions
Sliced olives
Minced cilantro
lime

Chili lime taco strips

Place the first 7 ingredients in the slow cooker and mix well. Place chicken breasts on top of the ingredients and cover the slow cooker. Cook on high 4-5 hours, or low 8-10 hours. Remove the chicken and cool on a cutting board while you prepare the cheese, sour cream and crushed tortilla chips. Once chicken is cool, shred or cut up very fine, mix back into soup.
Serve soup in bowls.

*Note: Mom says it is easier to add the corn & beans after she shreds the chicken since it is easier to fish out the chicken breasts without the veggies & beans floating around too. Just cook the corn first so it doesn’t bring down the temperature.

This recipe comes from the Rookie Cookie & adapted a little by Sylvia

Kristin