Recipe For Chicken Taco Soup!

 

 From scouting events to conference meeting dinners, to down home good cookin, this recipe is like a an old friend. Warm, comforting and reliable.  Now that the temperature has dipped into the 70’s, It was time to pull out the crock pot and make a pot of Chicken Taco Soup. Just as I do when I make BBQ Chili or Refried Bean Soup, I wanted to  feel the comfort of this soup wrap it’s aroma around me like a warm blanket guarding off the late Autumn chill.  It’s everyone’s favorite soup, I’ll just bet it becomes one of your favorites too.

Topped with cheese, corn chips, or whatever, this is just a dump and simmer in of recipe. But I used the Crockpot!

For that reason, I’m linking this to Crockpot Wednesday hosted by Dining With Debbie .

 

 

Chicken Taco Soup

Adapted from Sue Nickels

• 2 Cups Shredded Chicken Cooked
• 1 can Mexican Style Stewed Tomatoes
• 1 Can Corn
• 1Can White Beans
• 1 Can Pinto Peans
• 1 PKTS Taco Seasoning
• 4-6 Cups Chicken Broth

Bring to a boil and simmer 30 minutes

Mix together an add to the above

• 4-6 TBSP Corn Starch
• 4-6 TBSP Cold Water

Stir till thick

Serve with any or all

• Tortillas,
• All Chips
• Salsa,
• Sour Cream,
• Olives,
• Shredded Cheese.

Crockpot Directions:

I cooked my chicken tenders in the pot for 3 hours. I then stirred it to shred the meat.  Add the rest of the ingredients except the cornstarch and water. Simmer until one hour before you want to serve. Then add the cornstarch and turn the Crockpot to high. Let simmer and thicken for about an hour. Serve when your ready!