CHICKEN TACO SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Taco Soup image

This recipe came with some canned chicken we bought at Sam's Club. We were short on time so we made it on the stove top instead of in a Crockpot. My son, who is a cook, came up with the idea to pan roast the corn before adding. It turned out great! We served it with Tostito Scoops for "dipping" which our grandson loved. Next time I am going to add some Cilantro and Lime Juice to brighten it up a little. Hubby says it is a keeper!

Provided by Sewing Dragonfly

Categories     < 4 Hours

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (13 ounce) can chicken breasts, DRAINED
1 (11 ounce) can diced tomatoes with green chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream, Shredded Cheese, Chopped Geen Onions, Tortilla Chips

Steps:

  • Shred the chicken, if desired. DO NOT drain the remaining cans.
  • Combine all the ingredients into a crock-pot and stir.
  • Cook on high for 2 hours or on low for 4 hours. Garnish as desired.

Nutrition Facts : Calories 521.1, Fat 11, SaturatedFat 2.9, Cholesterol 59, Sodium 1714.5, Carbohydrate 72.5, Fiber 18.6, Sugar 12.2, Protein 38.7

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #soups-stews     #easy     #crock-pot-slow-cooker     #equipment     #3-steps-or-less     #4-hours-or-less