I adapted this recipe because I couldn't find some of the ingredients here. It turned out wonderful. I especially liked it with Ritz crackers dipped into it. Super easy to make.
Crock Pot Taco Soup:
1 lb. shredded chicken (I used the leftover chicken from the double batch I made for the enchiladas)
1 can pinto beans
1 can white beans
1 can corn
1 can tomato and chilies
2 can diced tomatoes (or one large can)
1 TBSP green chili paste
1 envelope of taco seasoning
1/2 bottle of your favorite Ranch dressing (I used Delightfully Light)
1) Add all ingredients to Crock Pot (for the cans of beans and corn I drained the liquid and then filled them back up with water, but you can just dump them in). Stir to combine well.
2) Cook on low for 4 hours.
Garnish with sour cream and cheddar cheese if desired. Serve with tortilla chips, crackers, or drain some of the liquid off and eat it inside of a tortilla.
Enjoy!
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3 comments:
Hey! Thanks for a great recipe for my leftover Cinco de Mayo stuff! :)
Mmm. My kind of comfort food. Sounds delicious.
This was really good, I made it yesterday with the leftover chicken that we grilled on Friday night. Except I used black beans and pinto beans, I didn't have any white beans. I also threw in a can of mexican style corn since I did't have any chili paste, it gave it a little bit more spice.
It was yummy thanks for sharing your recipes.
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