Dinner tonight was cooked by my wonderful mother. She is such a great cook. Then again—who does not argue that their mother is the best cook. If you can not argue this, I am deeply sorry for you. I hope that you will take on the task for her and be the best cook that you can be. Cooking is fun!!
Anyways, my mother got this recipe for a chicken taco soup off of allrecipes.com. I love that site. Here was the recipe that she used to make my family dinner:
· 1 onion, chopped
· 1 (16 ounce) can chili beans
· 1 (15 ounce) can black beans
· 1 (15 ounce) can whole kernel corn, drained
· 1 (8 ounce) can tomato sauce
· 1 (14.5 ounce) can Chicken broth
· 2 (10 ounce) cans diced tomatoes with green chilies, not drained
· 1 (1.25) package taco seasoning
· 3 whole skinless, boneless chicken breasts
· shredded Cheddar cheese (optional—I highly suggest)
· sour cream (optional—also a great addition)
· crushed tortilla chips (optional—If you have them, use them=yummy)
Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with optional toppings.
Like I said, this recipe was from allrescipes.com. My mom altered it slightly. You can add more or less. It is your meal and you can do what you want. Have fun creating some great food!
I hope that this recipe inspires you to go out and either cook something like it or this meal itself. It was truly delicious.
You can eat this and watch the March Madness games like us! Let’s give a WOOT! WOOT! for basketball! Have a great weekend!
p.s. Thanks to my mom for this great meal!
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