I had been wanting to try making taco soup for a while. Every recipe I found had loads of ingredients I don’t like; mostly in the tomato family.

So what did I do? I threw out all the stuff I didn’t like and added in a bunch of stuff that I do like. And then I forgot to add the onion. Don’t be like me.

Taco Soup

Ingredients:

• 2-3 chicken breasts
• 1 can black beans
• 1 can kidney beans
• 1 can whole kernel corn
• 1 can Rotel (or tomatoes and green chiles)
• 1/2 a large onion, chopped
• 1.4 C. chopped cilantro
• 2 C. chicken broth
• 1 packet taco seasoning mix (or any amounts of chili powder, garlic powder, and cumin that taste good to you)
• 1 tsp. salt

Step 1: DO NOT drain the cans. Just dump them unceremoniously into the crock pot. Add the onion (unlike me. I  was sad when I realized I forgot it).

Step 2: Add  the chicken breasts, cilantro, chicken broth, and taco seasoning. Mix together well.  Add salt to taste ( I added about 1 tsp.). Turn the crock pot on LOW for 6 hours.

Step 3: Once it is done cooking, shred up the chicken into bite sized pieces. Serve with cheese and a dollop of sour cream. Sorry there are no serving pictures. We ate it too fast…

This is one of those dishes that proves experimentation can lead to something amazing. This soup is flavorful and delicious, and requires about 5 minutes of active time to make. It is especially good with a cool spoonful of sour cream melting in the middle.

The Wife