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Taco Soup

By: Sarah

Ingredients:

4 (14 oz. cans) of chicken, drained
2 cups of diced onions or 1/2 bag frozen onions
2 (15 1/2 oz.) cans pinto beans, drained
1 (15 1/2 oz.) cans pink kidney beans
1 (15 1/2 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes with chilies
2 (4 1/2 oz.) cans diced green chilies
1 (4.6 oz.) can black olives, drained and sliced, optional
1/2 cup green olives sliced, optional
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Picked jalapenos, for garnish

Directions:

Place drained chicken into slow cooker.  Add onions, beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours. 
To serve, place a few corn chips in each bowl and ladle soup over them. 
Top with sour cream, cheese, green onions and jalapenos. 

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