In keeping with my blog’s name, today I’m sharing a true Tex-Mex recipe with you. We’ve had some cool, rainy days around here lately so I’ve been in the mood for this chicken taco soup. I’m actually sad that I’ll soon have to retire this meal for the hot summer months, but it’ll be one of the first recipes I reach for again in the fall.
This chicken taco soup is a staple on our menu and it’s one of the easiest meals as well. It seriously takes me less than five minutes to dump everything in the crock-pot and then a couple hours later – ta da! – we have a delicious meal ready to enjoy.
There are a bizillion variations on the internet of this type of soup but here’s how I like to make it:
- 1 - 28 oz. can petite diced tomatoes
- 1 - 16 oz. can pinto beans
- 1 - 16 oz. can black beans
- 1 - 11 oz. can Rotel
- 1 1/2 cups frozen corn
- 1/2 cup ranch dressing
- 1 packet (or 3 Tbsp) taco seasoning
- 3 cups chopped/shredded chicken
- Add all ingredients to the crock-pot. (Note: do not drain the cans)
- Cook on high for 2-4 hours.
- Serve with shredded cheese, sour cream, and chips.
Just a couple things to note:
- You can of course make this on the stove as well. I just prefer the ease of my crock-pot!
- If you don’t have cooked chicken already just throw in two raw chicken breasts – just be sure to shred the chicken before serving (after cooking for four hours on high.)
- Feel free to use whatever beans are your favorite.
- You can also use a packet of the dry ranch dressing mix instead of 1/2 cup of the regular stuff. I just rarely have the dry mix on hand so the actual dressing is easier.
And that’s it! Try it and I bet you’ll have found your new favorite recipe for cold or rainy days. 😉