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Crock Pot Chicken Taco Soup (10/5/2012)

Crock Pot Chicken Taco Soup


(Homemade Taco Season recipe)
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoon cumin
1 teaspoon sea salt
1 teaspoon black pepper


1 medium onion, chopped
1 (15 oz.) can chili beans
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn, drained
1 (16 oz.) can tomato sauce
2 cups chicken stock or broth
2 (10 oz.) cans diced tomatoes with green chilies, undrained
3 boneless, skinless, chicken breasts
Shredded cheddar cheese (for topping)
Sour cream (for topping)
Crushed tortilla chips (for topping)


Place onion, chili beans, black beans, corn, tomato sauce, chicken stock or broth, and diced tomatoes in a large crock pot. Add homemade taco seasoning, and stir to blend. Add chicken breasts, pressing down until covered by the ingredients in crock pot. Cover and cook on low 5 hours.


Remove chicken breasts from soup, and shred. Add back to crock pot and stir. Continue cooking another 2 hours. Serve topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips, if desired.


 

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