Chicken Taco Soup
2 cans chicken (or cooked chicken breasts)
1 can Rotel
2 cans of beans (any kind)
1 can of corn (optional)
1 can chicken broth
1 packet of taco seasoning
1 packet of ranch dressing mix
Bring to a boil and serve with chips, cheese and avocado.
MY MODIFICATIONS:I cooked a chicken breast and then shredded it up and had way more than what would have been in 2 cans of chicken. I used black beans that I had precooked in bulk and had frozen in the freezer in 2 cup portions. I did use the can of corn and would recommend it. I ended up using 2 cans of chicken broth as with the extra chicken it just needed more broth. We also used tortilla chips crushed up in our soup. YUM! Also...a note from Kim (yes, it really is another Kim and not me) is that you can use ground beef if you don't have or want chicken.
Other than the modifications that I made to the recipe (which weren't much) this is an AMAZING soup and even more amazing is that Sam loved it and asked for seconds and had most of the leftovers the next day. Seriously...don't forget the avocados as they add a wonderful layer of flavor to the soup. Oh and the leftovers???? The flavors are just that much better the next day.
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