Chef Hayden’s CROCK-POT CHICKEN TACO SOUP
PREP TIME: 15 MINUTES
COOK TIME: 7 HOURS
INGREDIENTS:
½ yellow onion, chopped (Vidalia if available)
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with mild green chilies, UN-drained
1 (1.25 ounce) package taco seasoning
PREP TIME: 15 MINUTES
COOK TIME: 7 HOURS
INGREDIENTS:
½ yellow onion, chopped (Vidalia if available)
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with mild green chilies, UN-drained
1 (1.25 ounce) package taco seasoning
1 (1 ounce) package ranch salad dressing mix
2 (10 ounce) cans white chicken
2 (10 ounce) cans white chicken
¼ (tea spoon) garlic powder
1 (14.5 ounce) can chicken broth
1 (12 ounce) can of sprite
Optional:
shredded Cheddar cheese, sour cream, crushed tortilla chips
DIRECTIONS:
1. Place the white chicken, onion, chili beans, black beans, corn,
shredded Cheddar cheese, sour cream, crushed tortilla chips
DIRECTIONS:
1. Place the white chicken, onion, chili beans, black beans, corn,
tomato sauce, and diced tomatoes in a slow cooker.
Add taco seasoning,
ranch salad dressing mix, garlic powder,
chicken broth, sprite, and stir to
blend.
Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese,
2. Serve topped with shredded Cheddar cheese,
a dollop
of sour cream, and crushed tortilla chips, if desired.
We prefer Nacho Doritos
and saltine crackers.
Servings per Recipe: 8
Servings per Recipe: 8
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