CHICKEN TACO SOUP.....THE IDEAL FOR COLD AUTUMN MAINE DAYS
Nowhere does time feel shorter and more precious than on a beach in Maine on an Autumn day. The light is audacious. The sea holds winter’s chill, a reminder of what’s to come. Fog could roll in any minute, and often does.
For the past few weeks, I have seen a Taco soup recipe on various blogs! It just so happened, Miss Judy from Pensacola was telling me about a new recipe her coworker was sharing. It was a crockpot Chicken Taco Soup! Now, you must realize, Miss Judy does not know a taco from an enchilada.....she's a southern comfort food girl! She gave me the few simple ingredients over the phone and both of us ended up making it last weekend!
As strange as it was, The Divine Miss M said her sweet neighbor, Kelly, told her she had just made a taco soup and it was pretty much the same recipe......she said it was SO delicious!
Honey, anything that is a recipe you can throw in the crockpot is tempting to me! So.......y'all need to try this, even if you are not a fan of Mexican food! You could prepare this with either chicken or ground beef....I have seen both! However, it is absolutely DIVINE with chicken!
CHICKEN TACO SOUP
3-4 boneless, skinless chicken breasts
1 can of black beans, undrained
1 can kidney beans, undrained
1 can white northern beans, undrained
1 can Rotel
1 package of Taco seasoning mix
1 package dry Ranch dressing mix
Place chicken breasts in a crockpot. Add rest of ingredients and slightly stir. Set crockpot to low and cook for 6 hours! Before serving, cut your chicken into bite sized pieces, while it is still in the crockpot. Serve with toppings of sour cream, cheese, chips and fresh avocado! We also add hot cornbread! Now, how easy is this for a delicious autumn dinner!
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