Wednesday, February 1, 2012
Chicken Taco Soup in the crock pot
While the chicken was shredding, I added a large can of tomato sauce, and a soup can size can of tomato paste. I only added the paste because I prefer a thicker soup. I then chopped half an onion with my wonderful Pampered Chef food chopper! I added the onion, 2 packets of taco seasoning, and one cup of roasted diced chili peppers. You can use the canned ones. I used some that I made and froze from my Daddy's garden this past summer. Some recipes I looked at called for red beans. Some for black beans. Some for both. I used 4 cans of black beans. Mostly because my family prefers black beans, and partly because I had several cans of them on hand, and the red beans I do have, are bagged and dry and as I stated before....this was a spur of the moment recipe. So, after I added all of the beans, put the chicken back in the pot, and stirred it all up, I let it all cook together for about 2 more hours on high. I love corn in my chicken taco anything....and most of us like corn, but it really, really doesn't like some of us...so I didn't add the corn to the soup, but heated some in a separate bowl to add as wanted. The soup turned out great!!! The kids loved it...and even the picky baby girl gobbled it up! Success!! My bowl (the one pictured) had the soup, with corn added, topped with a dollop of sour cream, shredded cheddar, and tortilla chips for some crunch!