This week’s post is an original recipe. I probably started with someone else’s recipe a few years back but over time this has become my own :).

You really can’t mess this one up! It’s a lot of can opening, dumping, and adding seasonings…then just letting the crockpot do it’s magic. Easy peasy.

Although the recipe below calls for chicken breasts you can substitute browned hamburger, turkey, or chicken. I’ve even thrown in sausage and mushrooms before when needing to clean out my pantry/fridge. For convenience sake I’ve listed taco seasoning packets as an ingredient. I make my own using this great Baked by Rachel recipe. It doesn’t contain MSG and I like knowing exactly what the ingredients are that I add to this soup :).
I think that’s it for tricks/tips…enjoy!!

xoxo
Elaine

Elaine’s Taco Soup
2 frozen chicken breasts (fresh would work great…I just always have frozen on hand.)
2 cans kidney beans
2 cans black beans
2 cans corn (I prefer the mexi kind…but any kind will do!)
2 cans diced tomatoes
2 taco seasoning packets
1 minced garlic clove
1 dash red peppers
1 dash chili powder
Sour cream (optional garnish)
Fritos (optional garnish)
Shredded cheese (optional garnish) 

Place the frozen breasts in the crockpot. No need to thaw! Drain liquid from all the canned items and dump into crockpot. You will think the soup is going to be thick without any liquid…don’t panic…as ingredients cook together a yummy broth will develop. 

Add the taco seasoning and garlic. Sprinkle red pepper flakes and chili powder on top. You could skip this step…I just like the extra punch. Stir ingredients and put lid on crockpot. Cook on low for 6 hours or high for 4.  

Remove chicken and shred. Place back in crockpot and keep on low until you are ready to eat. 

To serve place serving in bowl. (It’s a perfect soup to serve in bread bowls if you want to splurge a bit.) Have sour cream, shredded cheese, and Fritos in separate bowls. Let each guest choose their toppings or it’s super yummy without, too.