CROCKPOT TACO SOUP
(luckymommyto2boys ~ Amy ~ inspired by Recipezaar.com)
(luckymommyto2boys ~ Amy ~ inspired by Recipezaar.com)
3 boneless/skinless chicken breasts
2 (16 ounce) cans pinto beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes and chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced black olives
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley ranch dressing mix
Sour cream (optional)
Fritos (optional)
Shredded cheese (optional)
2 (16 ounce) cans pinto beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes and chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced black olives
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley ranch dressing mix
Sour cream (optional)
Fritos (optional)
Shredded cheese (optional)
Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir.
Cook on high for 4 hours or low for 8 hours. Shred chicken before serving. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, or Fritos.
* Amy's notes: I've also used 3 frozen b/s chicken breasts and cooked for 10 hours on low.
Cook on high for 4 hours or low for 8 hours. Shred chicken before serving. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, or Fritos.
* Amy's notes: I've also used 3 frozen b/s chicken breasts and cooked for 10 hours on low.
