Chicken Taco Soup

Picture of Chicken Taco SoupI’ve never tried making soup before – at least, nothing more exciting than what comes out of a can, anyway – so, this recipe was a definite experiment. I found the recipe, as I usually do, online. I can recommend allrecipes.com not just because they have an extensive selection of recipes, what I particularly like are the numerous responses to the recipes that are easily viewable in an accessible and friendly manner. I invariably find a comment somewhere that enhances the original poster’s recipe just that little bit.

Here’s the recipe, along with my notes:

Ingredients

1 Onion, chopped
1 (16 ounce) can chili beans (Kidney Beans)
1 (15 ounce) can black beans
1 (15 ounce) can Whole Kernel Corn, drained
1 (8 ounce) can Tomato Sauce
1 (14 ounce) can Chicken Broth
2 (10 ounce) cans diced tomatoes with green chilies
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in the slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for LOW heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and shred. Stir the shredded chicken back into the soup, and continue cooking for a further 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Notes

Cook on HIGH for 4 hours; LOW 7 hours. The original recipe uses beer but I don’t like beer so switched it for chicken broth.
I used 1 (14 ounce) can of chopped tomatoes with green chilies instead of 2 (10 ounce) cans. I also added 1/2 tsp of cumin, 1/2 tsp of paprika and 1/2 tsp of red pepper flakes for extra kick.

* It’s important to note that the chicken breasts should not be completely submerged in the liquid as this affects the way they cook. Don’t ask me why, it just does.

We sat outside and enjoyed eating this on a beautiful, warm, spring evening. Awesome!

The original recipe can be found here. It appears to be a pretty popular recipe:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s