Chicken Taco Soup.....YUM!

Thought during this cold winter blast that we are currently having I would share with you a recipe that a lady from church shared with me a few weeks back.  Yes, I did get her permission to share it will all of you...Thanks Kim! I've been meaning to share it with you but I'm just now getting around to it.  If I had all of the ingredients in the house right now I'd be making it again tonight.  But alas I don't.  Oh well.  And silly me forgot to take a picture of the soup in it's entirety because we were all so hungry that we ate it down to just this small container of leftovers.  I'm telling you it's that good!

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.

Would you like to see more recipes?  Click the link below and find more!