Friday, January 7, 2011

Chicken Taco Soup

1 onion, chopped
1 16oz can chili beans
1 15oz can black beans
1 15oz can whole kernel corn, drained
1 12oz can tomato sauce
1 12oz can chicken broth
2 10oz cans diced tomatoes with green chilies, undrained
1 1.25oz package taco seasoning
3 whole skinless, boneless chicken breasts
handful of cubed velveeta
shredded Cheddar cheese
sour cream
crushed tortilla chips
sliced avocado

Place onions, beans, corn, tomato sauce, broth and tomatoes (I use Rotel) and taco seasoning in crock pot. Put chicken breasts on top, pressing down to cover with liquid. Cook on low for 6-8hrs. The chicken should shred apart easily with forks while still in the crock pot. Stir in cubes of velveeta with last 20-30min of cooking time. I have also used a can of cheese soup instead of velveeta. This step definitely thickens the soup, so it is more like a chili, without the cheese, it is more like soup.

Serve topped with sour cream, tortilla chips, shredded cheese and avocado slices.

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