Chicken Taco Soup is a great soup to cook in the slow cooker or to cook on the stove. Yummy!
And it is great for Cinco de Mayo too!
Yesterday morning, I took a couple chicken thighs out of the freezer and plopped them in my slow cooker.
You can use chicken breasts but I believe there is more flavor in the chicken thighs and I had the thighs on hand.
Pretend you saw this can of Rotel tomatoes and green chiles in my ingredients picture above…..I forgot to put the can out for it’s “photo shoot”!
The can is now ready for it’s close up, Mr. DeMille! 😉
Sorry,….. if you are not into old black and white movies, that comment will not mean a thing to you.
I added 1 box of chicken broth, celery, carrots, and onions to the pot, put the lid on and the Captain and I did a bunch of errands or as we call them “rat killing”.
Sorry, that doesn’t sound very appetizing, does it?
I know that sounds weird to say, but I grew up on a farm and that catch phrase just stuck with me, as I heard it frequently from my parents and my grandparents.
Perhaps it became a popular thing to say because you really didn’t have to explain everything….such as where you were going or what you were going to be doing as you ran errands…. you were just off to get your rat killing done. 🙂
But I digress as usual.
When we returned from all of our errands, I took the thighs out of the crock pot and let them cool a bit before chopping into bite size pieces.
Then I added a the chopped chicken back into the pot along with a can of Rotel diced tomatoes and chiles, a 7 3/4 ounce can of a El Pato tomato sauce and a small can of whole corn and a can of pinto beans.
I like the El Pato brand of tomato sauce and jalapeno salsa because they are much spicier than your common brands of tomato sauces.
You can use drained and rinsed black beans or any kind of beans for that matter.
I then added a package of taco seasoning and let simmer for about 30 minutes more.
I served with a dollop of sour cream, grated cheese and chopped green onion.
Quick and easy and this recipe serves two but you could double the ingredients to make 4 servings!
Do you my dear readers have “catch phrases” that you use that perhaps sound a little strange to most people?
Perhaps my “rat killing” phrase is country, farm and ranch only. 😉
- 2 chicken thighs (or you can use chicken breasts)
- 1 box low sodium chicken broth
- 1 medium onion chopped
- 2 stalks celery sliced on the diagonal
- 1/2 cup shredded or chunks of carrot
- 1 can Rotel tomatoes with green chiles
- 1 small (7 3/4 ounce) can of El Pato tomato sauce
- 1 can of pinto beans (or you can use drained and rinsed black beans)
- 1 8 ounce can of corn...(I used left over corn on the cob...just cut the corn off the cob)
- 1 package of taco seasoning
- grated cheddar cheese
- Sour cream
- chopped green onions for garnish.
- I used a crock pot but you can cook the chicken thighs in the broth on top of the stove, Add the carrots, celery and onions and cook until the chicken is done....about 30 minutes on top of the stove.
- Remove the chicken and debone, chop the chicken meat into bitesize chunks
- Move the chopped chicken back into the pot and add the corn, tomato sauce, beans and Rotel tomatoes and chiles and the taco seasoning
- Cover and simmer for about 30 minutes
- Serve with sour cream, grated cheese and chopped onions with taco chips on the side
- I added a half teaspoon of cayenne pepper because we like it spicy...but that is optional.
- The El Pato brand of tomato sauce is available at most super markets and Wal-Mart, I like to use the spicier tomato sauce but you could certainly use other common brands of tomato sauce.