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Picture from: favfamilyrecipes. 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
Ingredients:
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
Preparation:
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.
Enjoy this
amazing recipe and many more when visiting favfamilyrecipes.
And do not
miss this awesome cookbook “Favorite
Family Recipes”.
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