CHICKEN TACO SOUP

I found this easy recipe several years ago and make it instead of chili.  Made mostly of canned ingredients, this soup lets the slow cooker do the work for you.  Also, this recipe is very adaptable to your personal taste.  Use Rotel original instead of mild OR use Rotel hot if you really like a "kick."

We visited a friend who just had hip surgery and took this taco soup with us.  Left her the rest which will be enough for the next two days. We enjoyed it so much, came home and made another pot for us.

 

Prep time-15 minutes-  total cook time-3 to 4 hours

 

Ingredients-

1 whole large onion, chopped

several cloves of fresh garlic, sliced

1 (16 oz) can chili beans, undrained

1 (15 oz) can black beans, drained

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

1 (14 1/2 oz) can diced tomatoes, undrained

1 (14 1/2 oz) can ROTEL -mild or original or hot

3 cups of chicken broth

1 package of taco seasoning

1 package of Hidden Valley The Original Ranch dressing & seasoning mix

3 boneless skinless chicken breasts, chopped in cubes

shredded cheddar cheese - optional

sour cream - optional

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-Set cooker high as you add broth and all the cans.

-Add taco seasoning and Ranch dressing seasoning packets and stir to blend ingredients.

-Cube the chicken, put into cooker and stir.

-Cook on high for an hour, stirring occationally.

-Set on low heat setting, cover and cook for next 2-3 hours.

- Serve on taco chips or crumble chips on top with shredded cheese and sour cream.