Friday, July 31, 2009

Chicken Taco Soup


Such a ridiculously easy recipe it's worth making at least once a month. I used 3 chicken breasts and shredded them once they were cooked in the soup and I used a slow cooker. Crumbled chips on the top are a must.

1 can whole kernel corn
1 can Rotel
1 can pinto beans
1 package of Chicken taco seasoning
1 cooked chicken
1/2 C (roughly) of Ranch dressing (coat all ingredients together)
Optional: 1/3 cup chicken stock

Combine all ingredients together in a large pot. Bring to a boil then simmer for 30 min.
Toppings: cubed Jack cheese at the bottom of bowl. Sour cream, chips

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