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Think “soup weather” is gone?  Well think again!  A nice bowl of homemade soup and hot buttered cornbread on the side is good any time!  This Taco Soup with Roasted Chicken is just another way we love to use deli-roasted chickens.
A little sour cream on top, some grated cheese and a nice big wedge of my Mother’s Mexican Cornbread is so good, you can even serve it to company!  Bon Appetit!!!
 

Taco Soup with Roasted Chicken

 

1, 15-oz. can Bush’s Black Beans, drained & rinsed 

1, 15-oz. can Bush’s Cannellini Beans (white kidney beans), drained & rinsed

1, 15-oz. can petite diced tomatoes

1, 15.25-oz. can whole kernel corn, drained

1, 10.75-oz. can Campbell’s Cream of Chicken soup

1, 8-oz. pouch green chili enchilada sauce w/roasted tomatillo & garlic

1, 1.25-oz. envelope Ortega taco seasoning mix

Deli-roasted chicken breasts (both), cut up bite-size

2 cups Swanson’s chicken broth (16-oz.) or a 14-oz. can chicken broth

Garnish: sour cream, grated sharp Cheddar cheese

 

Rinse beans well under cold running water (to get rid of the “can” taste), drain. Combine all of the ingredients in large crock-pot, stirring well to mix. Cook on high for 4 hrs. or low for 6 hrs. Makes about 2-1/2 quarts.

Garnish with a dollop of sour cream and sprinkling of grated cheese.

Serve with: Mother’s Hot Mexican Cornbread, Jan. 2013

              or: Best Cornbread Muffins, Jan. 2013

 

#1 For food safety, never fill a crockpot less than ˝ full and no more than 2/3 full. This ensures that your food will cook more evenly.

 

#2 Crockpot liners are worth the extra money, keeping the inside of your cooker from getting hard-to-remove stains.

 

#3 Very important – When getting ready to wash you crockpot, never put cold water in it while it is still hot. You risk cracking the ceramic pot.
Recipe Archives
April, 2016