Taco Soup
Beans, Beef, Cheese
Photo: Heather Bilyeu
Submitted by Mark Haley
Ingredients
- 3 boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 Tbsp oil
- 1 ½ C water
- 1 (15-oz) can creamed corn
- 1 (15-oz) can black beans, drained
- 2 (15-oz) cans pinto beans, drained
- 2 (10-oz) cans Rotel with diced tomatoes and green chilies
- 1 (1-oz) pkg dry ranch dressing
- 1 (1-oz) pkg taco seasoning
- Optional toppings: tortilla chips, sour cream, and shredded cheese
Directions
Bring water to boil in a large pot, then reduce to a simmer. Poach chicken breasts in simmering water until done. Remove chicken breasts and cool on a plate. Drain water. While chicken cools, add diced onion and oil to pot and cook until translucent on medium-low, about 10 minutes. Shred chicken when cool enough to handle, then return to pot with onions. Add water, then remaining ingredients. Bring to boil, stirring occasionally, then reduce heat and simmer, covered, for about an hour. Serve in bowls with crumbled tortilla chips, sour cream and cheese as desired. Serves 8-10.
