Up until about a year ago, I'd never really made taco soup, but my friend Sarah makes a great one! Having it at her house inspired me to give it a try. This is one that we enjoy.
Taco Soup (adapted from allrecipes.com)
1 medium onion, diced
1 (16 z) can pinto beans (Sometimes I put in red kidney beans instead.)
1 (15 oz) can black beans
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 (12 fluid ounce) can or bottle beer (I usually use Bud Light or Corona.)
2 (15oz) cans diced tomatoes
1 packet taco seasoning
1 lb. boneless, skinless chicken breasts (I put them in frozen, so they stay moist
2 cups frozen corn (I usually just dump in what looks good to me.)
Taste to see if you'd like to add:
salt and/or pepper
Tabasco
jalapenos
Optional Toppings:
shredded cheese
sour cream
crushed tortilla chips
Place all the ingredients in the crock pot with the exception of the corn. Stir. Turn the crock pot to low and set for approximately 6-8 hours. After 6-8 hours, shred the chicken with two forks and add the corn. (I usually shred and add the corn when I get home from work and then we usually eat about an hour or so later, so the corn has a change to cook but not become mush.)
Taste it to determine if other seasonings are needed. Serve with the optional toppings for an easy and delicious dinner...one of our favorites.
Taco Soup (adapted from allrecipes.com)
1 medium onion, diced
1 (16 z) can pinto beans (Sometimes I put in red kidney beans instead.)
1 (15 oz) can black beans
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 (12 fluid ounce) can or bottle beer (I usually use Bud Light or Corona.)
2 (15oz) cans diced tomatoes
1 packet taco seasoning
1 lb. boneless, skinless chicken breasts (I put them in frozen, so they stay moist
2 cups frozen corn (I usually just dump in what looks good to me.)
Taste to see if you'd like to add:
salt and/or pepper
Tabasco
jalapenos
Optional Toppings:
shredded cheese
sour cream
crushed tortilla chips
Place all the ingredients in the crock pot with the exception of the corn. Stir. Turn the crock pot to low and set for approximately 6-8 hours. After 6-8 hours, shred the chicken with two forks and add the corn. (I usually shred and add the corn when I get home from work and then we usually eat about an hour or so later, so the corn has a change to cook but not become mush.)
Taste it to determine if other seasonings are needed. Serve with the optional toppings for an easy and delicious dinner...one of our favorites.
picture credit: allrecipes.com
No comments:
Post a Comment