Wednesday, October 5, 2011

Chicken Taco Soup

Excuse the Blackberry photo. Our camera was MIA and dinner was getting cold!

With fall weather setting in around here, I've been craving cool-weather foods. This delicious, nourishing, and simple taco soup definitely fits the bill. You can throw it together just half an hour before dinner time, or let it simmer all day in the crock pot. Either way, it's delicious!

Chicken Taco Soup
1 1/2 cups chicken broth
1 28oz. can diced tomatoes (I puree mine in the blender, as Ben doesn't care for tomato chunks)
3 cups cooked, shredded chicken
1 can corn, drained (I use organic to avoid genetically engineered corn--yuck!)
4 1/2 cups cooked beans, or 2-3 cans (I use a combination of black and pinto)
1 packet of taco seasoning mix
1 packet of Ranch dressing mix
1/2 teaspoon black pepper, or to taste

Combine all ingredients and let them simmer for 20-30 minutes (or as long as you want--generally, the longer the better). Serve with cheese (we like queso fresco--yum!), sour cream, hot sauce, tortilla chips, green onions, etc.

This soup is so versatile. You can use whatever you have on hand. Feel free to substitute ground beef for the chicken (or add extra beans for a meatless dinner). You can use tomato sauce instead of diced tomatoes. If your family likes, you could add peppers and onions. Whatever sounds good to you!

What's your favorite soup to make when the days get a little cooler?

This post is linked to Tasty Tuesday. 

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