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Wednesday, May 2, 2012

Kim's Chicken Taco Soup

My daughter Kim is getting married soon and has been sharpening up her cooking skills. She is a wonderful cook with lots of tasty ideas...this just happens to be one of them. She sent me the recipe to try and the family LOVED IT! This Chicken Taco Soup is full of flavor and left my mouth watering for more...good thing I made a big batch so there was leftovers.

Kim's Chicken Taco Soup

  • 4 skinless, boneless chicken breast, FROZEN
  • 1 (1 oz) envelope ranch dressing mix
  • 1 (1 oz) envelope taco seasoning mix
  • 1 medium onion , diced
  • 2 (14 ½ ounce) can Rotel Tomatoes w/chilies (I blended them ALONG WITH THE ONION in the blender...the family isn't a big fan of chunks)
  • 2 (14 ½ ounce) can black beans
  • 1 (14 ½ ounce) can Kidney Beans
  • 1 (14 ½ ounce) can Baked Beans
  • Juice of 2 limes
  • Frito Chips
  • Shredded Cheese
  • Chopped Avocado

  • Put everything in crock pot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours.Take chicken out and shred with two forks (or you can shred it in the crock pot, that's what I did). Put chicken back in, stir, and serve. Top with Frito chips, chopped avocado and grated cheese.
  • Thanks Kim for this SUPER TASTY recipe!

  • Julie~

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