Chicken Taco Soup!

This "Chicken Taco Soup" puts a little different spin on the usual Taco Soup  that is made with ground beef.  I came up with this one day when I just didn't have any ground chuck thawed out, but I had some chicken breasts.

The results were delicious and I think we liked it just as well, if not even better!  I cooked this on the stove top, but you could use your slow cooker also.

Here is what you will need:

4 boneless, skinless chicken breasts (could use a rotisserie chicken)
olive oil
seasoned salt 
black pepper
1 medium sweet onion, diced
1 red or green bell pepper, diced
1 (14.5 oz.) can Red Gold chili ready tomatoes
1 (10.5 oz.) can Rotel tomatoes with green chilies
1 (15 oz.) can tomato sauce
1 (15 oz.) can Great Northern or navy beans, drained and rinsed 
1 (15 oz.) can black beans, drained and rinsed
1 pkg. taco seasoning
1 pkg. dry ranch dressing mix
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3 cups water

shredded cheddar or Monterrey Jack cheese
sliced green onions
sliced black olives
jalapeno pepper rings
sour cream
Fritos or tortilla chips

Place the chicken breasts on a baking sheet and drizzle with a little olive oil.  Sprinkle both sides lightly with seasoned salt and black pepper.   Roast in the oven at 375 for about 40-45 minutes or untl done.  Turn over once about midway through.  Take and allow to cool enough for handling.  While they cool some, prepare the other ingredients.

Place about 3 Tbs. olive oil in a Dutch oven or a soup pot.  Add the onion and bell pepper and saute just until they are starting to get tender.  Add all of the other ingredients and stir to blend.  

Shred the chicken into bite size pieces and add it to the pot.  If you use two forks to shred  the chicken it makes it easier.   Bring up to a boil and then reduce to medium low and cook for about 30 - 45 minutes.  The longer this simmers the better the flavors become.  

If you want to use your slow cooker for this, place the onion and bell pepper in the bottom of the slow cooker.  Place the chicken breasts, raw, on top of that layer and season with seasoned salt and pepper. Add the other ingredients and reduce the water to 1 cup.  Cook for 8 hours on low.  Remove the chicken breasts, shred them and then return to the soup.

I set the various toppings out in individual bowls and let everyone top their own how they like! This was a sure winner at our house!

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