Friday, October 5, 2012

Crock Pot Taco Soup!

Fall brings the thought of warm soups or simply crock pot meals.  I have been making some wonderful creations with the help of my daughter's in law.  This taco soup was really good and met my mantra of fast and easy.  Definitely a winner soup to keep handy.

Taco Soup
6 (frozen!) Chicken boneless Chicken breasts
3 cans Ro-Tel
1 cup dry black beans
3 cups frozen corn
1 onion chopped
1 qt. chicken broth
1-2 cups water
1 Tbs. garlic powder
1 Tbs. chile powder
1 Tbs. ground cumin

Tortilla chips
Sour Cream
Shredded Cheese

Put all ingredients from chicken to the ground cumin in your crock pot.  Cook on high for 4-6 hours or low for 8-9 hours.  The beans will cook and the frozen chicken will become cooked and tender!

Before you serve the taco soup, remove the cooked chicken and shred it in your Bosch Universal Mixer with the gourmet whips.  Add back to the soup. 
Serve over tortilla chips and top with a dab of sour cream and shredded cheese.  
This is a wonderful, warm soup for fall and soooo easy to make!
Note from Paula:  In my newsletter, I erroneously wrote1 cup dried kidney  beans.  The kidney beans must be canned OR boiled before you put them in your crock pot as they are toxin due to the crock pot not cooking at a high heat.

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