Monday, September 22, 2008

Taco Soup

Taco Soup

2 1/2 chicken breast cooked, and shredded
1/2 c. onion
1 packet of Taco Seasoning
1 can (14 oz.) kidney beans (undrained)
1 can (14 oz.) corn (undrained)
2 cans of diced tomatoes (undrained)

Add ingredients and stir. Pour into freezer containers and label, freeze.

Serving Directions:
Thaw in refrigerator overnight. Heat in microwave or on stovetop or in crockpot. Serve as is, or garnish with Mexican Cheese, shredded, sour cream, grean onion, or tortilla chips.

You can substitute the chicken with 1 lb. of ground beef if you want. I just happened to have chicken on hand since I was making chicken broth, so I used Chicken. :-)

Update: I made the soup and decided to invite our neighbors over for dinner and I also made another soup (which I will post) since Dakota and I don't do tacos. Verdict: Everyone loved it so much the the whole crockpot was full and now there is only 2 bowls left (enough for Jessica and Nick for lunch today). So I would say it was a hit!