Saturday, October 29, 2011

Crock Pot Taco Soup

This recipe was given to me by one of the managers at work.  I did not prepare it in the crock pot but on the stove top.  Shredding the chicken is the time consuming part.  Putting all the ingredients in the dutch oven was quick and easy.  I cooked it for about a hour on the stove.  I forgot to buy the green chili's but it was delicious, thick and wonderful.  I also did not get the right size can of tomatoes, it was smaller by half so I added a can of tomato sauce.  I was thinking it would be good served over rice too!  Will I make this again, oh heck yeah!  Even the Professor liked it!
Crock Pot Taco Soup

1-16 oz can pinto beans
1-16 oz can white/kidney beans
1-11 oz can niblet corn
1-11 oz can Rotel tomatoes & chili's
1-28 oz can diced tomatoes
1-4oz can chilies, green
1-1 oz envelope Hidden Valley Ranch Dressing Mix
1-1¼ oz taco seasoning mix
1 lb shredded chicken or hamburger, cooked

Cook meat and drain. Shred chicken, add all ingredients to the crock pot.  DO NOT DRAIN CANS!! Stir. Cook on high for 2 hours, on low 4 hours.  Keep hot until serving.

Garnish with sour cream, shredded cheddar cheese, chopped green onions and/or tortilla chips.  (I was also thinking sliced black olives.)