Monday, February 22, 2010

Food Storage Chicken Taco Soup

This recipe was contributed by Kay H.

1 (16oz can) Chili Beans in sauce
1 (16oz can) White Kidney Beans
1 (15 oz can) Whole kernel corn, drained
1 (15 oz can) Stokes Green Chili
1 (7oz can) Chopped green chili’s
1 (8oz can) Tomato sauce
2 (10oz cans) Diced tomatoes, un-drained
1 (1.25oz) Package of Taco Seasoning
1 Large Onion, chopped
2 Ribs of Celery, chopped
4 garlic cloves, diced
2 cups - Canned Chicken or 3 chicken breast or left over chicken (add more if you want more meat)
Salt and Pepper to taste
4 shakes of hot sauce if desired

Put everything into the crock pot on high and cook for at least 2 hours, until onions and celery are tender. You can turn on low and cook all day.

If you are going to cook this for at least 5 hours you can put all ingredients in crock pot with the uncooked chicken meat on top. Remove the chicken, cool slightly and shred the chicken back into the soup.

Serve with shredded cheddar cheese, sour cream and crushed tortilla chips (or fresh flour and corn tortilla cut into pieces.)

If you do not have one the beans substitute for another kind. (Black beans, Pinto beans, Red Kidney beans, or more chili beans…….) You can also use dried onions, celery & garlic.

This soup is very forgiving. Add what your family will eat and take out what they will not. We tend to like it spiced up, so I add additional taco seasoning and chili’s.

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