This is one of our favorite meals for the winter – so warm and comforting! And more importantly – so easy! I make this a lot when we have people over for dinner because I can throw everything into the crock pot in the morning to avoid rushing around before everyone arrives. Here’s my recipe, which I made in a 5 quart crock pot for six adults:
Chicken Taco Soup
4-5 frozen chicken breasts
2 cans black beans, drained
2 cans diced green chilies
2 cans diced tomatoes, undrained
4-6 cups water
handful or two of frozen corn
Put the frozen chicken into the crock pot – no need to thaw. Add the onion and all things canned, cover with water. Turn crockpot on low and cook all day. About an hour before serving, remove the chicken and shred with a fork, then stir back into the soup. Add frozen corn, and season with salt and pepper to taste. Cook another 30-45 minutes on low.
Serve in a bowl over chips, and top with sour cream, guacamole, shredded cheese, green onions and salsa.
Prepare to unbutton your pants after the meal, because this makes a generous amount – there is usually enough for seconds.