This soup is fantastic with shredded cheddar cheese and fresh avocado. Sometimes we use sour cream if it's in the fridge. This makes A TON. We usually have it for dinner, lunch, dinner, and then lunch again - and there's only two of us.
Southwestern Taco Soup
2 chicken breasts, sliced.
1 packet Taco Seasoning
3 cups chicken broth
3 cans Italian stewed tomatoes
1 bunch cilantro chopped, with the stems removed
salt and pepper to taste
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed
In a slightly oiled pan, cook the sliced chicken breasts (salt and pepper those suckers). Add a little of the taco seasoning packet to chicken, cover until cooked through. While the chicken is cooking through, get your crock pot out. Add Italian stewed tomatoes, black beans, sweet corn, chicken broth, and cilantro. After chicken is finished, shred with two forks and add to crock pot. Mix in the rest of the Taco Seasoning. Cover, and cook on low for 3 hours.
Featured on This Chick Cooks for Whole Foods Wednesday Recipe Swap.