Life has been busy this past month.To celebrate getting ‘back to normal’ I made a delicious taco soup recipe that my dear friend Melissa (remember the Pineapple-Glazed Dessert) brought to church last Sunday. It was delicious! And even better – baby didn’t seem to mind the green peppers, onions, and spices. (Psst – that means I had two bowls!)
If you love tacos. If you love soup. If you love throwing ingredients into a crockpot and leaving it all day – you’ve gotta try this.
Taco Soup (gluten-free)
1 lb. boneless skinless chicken breasts, cooked and shredded
16 oz. homemade salsa
14 oz. whole corn kernels, drained
2 c. soaked and cooked black beans (or 14 oz. rinsed and drained)
2 c. soaked and cooked kidney beans (or 14 oz.rinsed and drained)
6 oz. tomato paste
1 qt. chicken stock
28 oz. diced tomatoes
1/2 c. onions, diced
1/2 c. green or red peppers, diced
3 cloves of garlic, minced
1 t. chili powder
2 T. homemade taco seasoning (or 1 store-bought pkg.)
8 oz. homemade sour cream (optional)
1. I love this part! Throw everything but the sour cream in a crockpot. (I use a 6 qt. crockpot and this recipe nearly fills it.) Turn it on low for about 3 hours.
2. Add the homemade sour cream and stir it well. Keep soup on low for about another 30 min. or until it is fully heated.
3. Serve with extra homemade sour cream and tortilla chips if desired.
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