Chicken taco soup

Ingredients for 6-8 servings

1 pound chicken breasts- (you will shred this once cooked-- or, you can cut it up into little cubes when raw-- to avoid the extra mess!:))
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed.
hot sauce -- to taste. Or, go ahead and shake in a good shake of crushed red pepper. I do whatever I have on hand.
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers (really optional)
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf (fish out and remove before serving)
1 (10 ounce) package frozen corn - or a can. Whatever you have.
1 tablespoon chopped cilantro

10 min · Easy

Directions

1. Place chicken, tomatoes, beans, hot sauce, onion, green chiles, and garlic into a slow cooker.

2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

4. Serve with cheese and sour cream - and tortilla chips! This freezes really well - which makes me really happy!!

main courses September 27, 2011 13:18