Every recipe has a story, whether it’s about the first time you cooked it, or where you found it. This recipe is a fairly recent family favorite, although certain family members have very definite preferences about it.
I know of one little girl who eats everything but the corn, leaving the golden kernels in the bowl while carefully picking out everything else to eat.
Someone’s story about this recipe will include asking for the recipe on Facebook, because that’s why it’s here today.
And like most recipes from This Lovely Place, you might want to halve the ingredients if you’re not feeding the multitudes.
Chicken Taco Soup
3-4 cooked, chopped chicken breasts in 2 cups broth (directions here)
additional broth or water and bouillon as needed
2 large cans pinto beans (or leftover homemade beans)
1 large can petite diced tomatoes
1 large can green chilies (note: the large “small” can)
2 lbs. frozen corn (we like white sweet corn)
1-2 TBS Ranch dressing mix
packet Chicken Taco Seasoning
packet Taco seasoning
In large oval crock pot combine chicken, broth, beans, tomatoes, chilies, corn and spices. Add 2-4 additional cups of broth (or bouillon mixed in water) until the mixture is a soup consistency. Cook on High 3-4 hours. If you’re in a hurry, use a large pan and simmer on the stovetop for 15-20 minutes to heat and blend the flavors. Serve with tortilla chips or cornbread, sour cream and grated cheese if desired.
Sounds yummy? Leave a comment below!