October 10, 2011

Chicken Taco Soup - Crock Pot

My neighbor gave me this recipe. She said they loved it. I was a little skeptical, well because it has canned cream of potato soup and canned corn. I don't love cream of anything soups. And canned corn should be banned. But I made it, and we LOVED it. Seriously really good. You must try it! And of course I used a rotisserie chicken. Smith's had them on sale, and I had a coupon making it a really good deal, plus it's easy!

1 can black beans, rinsed and drained
2-3 cups cooked, chopped/or shredded chicken
1 can mexicorn (corn with red and green bell peppers) don't drain.
2 cans cream of potato soup
1 small can (4 oz) diced green chilies
3 cups chicken broth
1/2 packet taco seasoning
8 oz sour cream

Add all ingredients except sour cream into crock pot and cook on low 4-6 hours. Before serving, pour 2-3 cups of soup into a bowl and mix with the sour cream. Add back into the soup, and serve with grated cheese and tortilla chips.

(Note: I told my kids the red and green peppers/chilies in the soup were "just part of the corn" and told them it was the cool indian corn. They ate it without further questions! Had they known it was peppers, they would not have tried!!)

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