Monday, March 8, 2010

Chicken Taco Soup

My "Meal Swap" friend made this for us. And, my little ones loved it. About a month ago, the four-year-old requested "the soup with the corn and the beans," which could have been many things. And, I have spent considerable amount of time trying to pin down exactly what his request was. Tonight, he ate around all of the toppings - chips, sour cream and extra cheese - until he was told that he needed to eat his soup before he had more. When he tasted it, he said, "I LOVE this soup!" I guess, I found what he was talking about.{Chicken Taco Soup}
adapted from this recipe
2 large chicken breasts
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained
1 (15 1/2-ounce) can pink kidney beans, drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Sliced black olives, for garnish

Place the chicken breasts in the bottom of a slow cooker. Add the onions, beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. At the end of cooking time, pull out the chicken breasts and shred, return to crockpot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and olives.

*I cut the recipe in half by using one chicken breast. I mixed all of the other ingredients together, then, divided them in half. Placed half in the slow cooker, and the other half in a gallon-size freezer bag. Carefully labeled it and froze it flat.*

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