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Image Credit: Emily
Emily’s Southwest Taco Soup
“This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time; I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers – it reheats really well.” Emily
3 chicken breasts
Valentina hot sauce
2 cans chicken broth
3 cans Italian stewed tomatoes
1 bunch cilantro, with the stems removed
Salt to taste
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed
Stick the chicken breasts in a crock pot and smother with Valentina hot sauce.
Cook on high for three hours or until you can shred up the chicken with a fork.
Add the chicken broth.
Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times.
Add the tomato mixture to the crock pot, then the corn and black beans and salt.
I also like to add some more hot sauce here because I like it spicy, but this part is optional.
Let cook for about 1 more hour.
Serve in individual bowls.
Top with cheddar cheese, sour cream, and tortilla chips.
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