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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own. Ingredients:
1 (32 ounce) can chicken broth |
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained |
1 (15 ounce) can great northern beans, rinsed and drained |
2 (14 ounce) cans diced tomatoes with green chilies, undrained |
2 (15 1/2 ounce) cans whole kernel corn, drained |
1 large yellow onion, large dice |
2 (1 ounce) packets lawry's taco seasoning |
1 teaspoon cumin |
1 1/2 lbs boneless skinless chicken breasts |
hot sauce (optional) |
green onion, cut thinly on bias (for garnish) |
Directions:
1. In slow cooker, combine broth, beans, tomatoes, corn, and onion.
2. Stir in spices, then add chicken.
3. Cover and cook on LOW 8-10 hours or High 4-6 hours.
4. Remove chicken and shred or cut into bit size pieces, return to soup.
5. Add hot sauce if you are using it, or just serve it on the side.
6. To serve, ladle into soup bowls and your favorite taco toppings.
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