RECIPE: CHICKEN TACO SOUP

Before I share this recipe, it’s important to note that you can’t really mess this one up. Add as much or as little of one ingredient to your liking!

Ingredients:

2-3 large chicken breast filets (Depends on how much chicken you want- I use two large breasts.)

1 1/2 cans diced tomatoes with onions and green peppers in the can (see image below)

1-2 cans of corn (strained)

1-2 cans kidney beans

1-2 cans pinto beans

***(With the tomatoes, corn, and beans, you can add as much as you’d like to taste. I love corn and Ben loves the kidney beans, so I add an extra can of those. This is the beauty of this recipe. Add more of what you like! )

1 pkg. taco seasoning

1 pkg. Original Ranch Dressing mix (dry)

1 pkg. cream cheese  (You don’t need the 2 pack that I bought- that’s the only one they had at the store.)

  1. Cut the chicken in small cubes.
  2. Place the raw chicken and the canned tomatoes into crockpot. Stir.
  3. Cook on high until the chicken looks like it has cooked on the top layer/skin. It will not take too long.
  4. Add the remaining ingredients into crockpot. Stir.
  5. Cook on low all day. I try to stir it several times when I am home, so the chicken pieces begin to shred.  *Note: The day I posted this on Instagram, I was running behind and didn’t start the soup until 2:00, so I cooked on high for 5 hours. Preparing it earlier will allow you to cook it on low all day.
  6. Right before you are preparing to serve the soup, add cream cheese to taste. I usually cut half of a block of cream cheese into fourths. I add each fourth into the soup and stir. I continue adding and stirring until I have added half a block. If you like less cream cheese, add less. If you like more, add more!

I serve it with Tostitos Scoops chips.

What’s even better is that it stores well, so you can warm it up and have leftovers.

Enjoy!

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