Chicken Taco Soup 2 boneless skinless chicken breast -marinate overnight in BBQ sauce ( if I forget I just put the BBQ sauce over the chicken in the crockpot. I like to use sweet baby rays-sweet n' spicy)
1 onion diced
15 oz can kidney beans-drained
15 oz can black beans-drained
8 oz tomato sauce
20 oz Rotel (l use mild or medium)
15 oz corn
1 qt (32 oz) chicken stock
12 oz beer or root beer (leave out for gluten free)
2 Tbsp Oregano
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or less
1/2 tsp paprika
Put all ingredients in the crock pot on high for 4 hrs or low for 5 hrs. When you have 1 hour left on the timer, pull the chicken breast out and shred. Then add the shredded chicken back into the soup.
* optional - Serve with sour cream, cheddar cheese and tortilla chips.
15 oz can kidney beans-drained
15 oz can black beans-drained
8 oz tomato sauce
20 oz Rotel (l use mild or medium)
15 oz corn
1 qt (32 oz) chicken stock
12 oz beer or root beer (leave out for gluten free)
2 Tbsp Oregano
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or less
1/2 tsp paprika
Put all ingredients in the crock pot on high for 4 hrs or low for 5 hrs. When you have 1 hour left on the timer, pull the chicken breast out and shred. Then add the shredded chicken back into the soup.
* optional - Serve with sour cream, cheddar cheese and tortilla chips.
No comments:
Post a Comment