Monday, November 12, 2012
Chicken Taco Soup
2 cups cooked chicken (I used leftover baked whole chicken), shredded
1 envelope taco seasoning
1 pint whole kernel corn, undrained
2 quarts pinto beans, undrained
1 quart tomato juice
1/2 small onion chopped
1 can diced tomatoes with green chilies, undrained
crushed tortilla chips
sour cream and chive (optional)
In a dutch oven, saute onion till tender and translucent. Add remaining ingredients in the dutch oven. Bring to a boil, reduce heat cover and let simmer for 30 minute or until heated through, stirring occasionally. Place small amount of crushed tortillas in bottom of bowl, ladle in soup and top with cheese, sour cream and chives as desired.
Can be made in Crock-pot. Saute onion in small skillet till tender and translucent. Add all ingredients in warm crock pot. Heat on high for 2 hours or low for 3-4 hours. Serve as directed above.
Yields 8-10 servings
This is one of those meals that I make after having baked chicken, when I pick the bones and have a bowl full of leftover meat. What makes this even better is when I can go to my pantry and with very little thought I have a soup by just grabbing a few jars off the shelf.
~ Farm Girl