Taco Chicken Soup

As promised on my Facebook page, the winning category of Rush Hour Recipes would be the topic of a new recipe post!  Slow Cookers to the Rescue won and I've chosen Taco Chicken Soup as the recipe to try.

This recipe was super easy...especially since it cooked all afternoon while I tidied up the house, ran a kiddo to a friend's house, and did school with a few kiddos.  I tweaked it a bit, so I'll post GBP's version and my own.

Taco Chicken Soup  (as appears in Rush Hour Recipes)
2 boneless, skinless chicken breasts
15 - 1/2 oz. can kidney beans, drained and rinsed
15 - 1/2 oz. can black beans, drained and rinsed
16 oz. can fat-free refriend beans
15 - 1/2 oz. diced tomatoes, plain or with green chiles
1 - 1/4 oz. package taco seasoning mix
15 - 1/4 oz. can corn, drained

Place chicken in a slow cooker; add beans and tomatoes with juice.  Sprinkle with taco seasoning; stir to mix in.  Cover and cook on low setting for 6 to 8 hours.  Remove chicken and shred with 2 forks.  Return chicken to slow cooker along with corn.  Cover and cook on low setting an additional 20 to 30 minutes, until warmed through. Serves 4 to 6.  

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Taco Chicken Soup  (my tweaked version)

2 lbs. of cooked chopped chicken
15 - 1/2 oz. can kidney beans, drained and rinsed
15 - 1/2 oz. can black beans, drained and rinsed
16 oz. can fat-free refriend beans
2 quarts canned tomato sauce from our pantry
4 tsp. of my bulk taco mix
8 oz. frozen corn

Place chicken in a slow cooker; add beans and tomatoes sauce.  Sprinkle with taco seasoning; stir to mix in.  Cover and cook on low setting for 3 hours until warmed through. Serves 8-10 (since there's more tomato sauce it will feed more).


Enjoy!