Taco Soup (egg-free, gluten-free, nut-free, sugar-free, yeast-free)
1/2 c. onions, diced
1/2 c. green or red peppers, diced
3 cloves of garlic, minced
1 lb. boneless skinless chicken breasts, cooked and shredded
1 t. chili powder
2 T. (or 1 pkg.) taco seasoning (or homemade mix)
16 oz. 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
8 oz. homemade sour cream
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.
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.