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| JEANNETTE'S CROCK-POT CHICKEN TACO SOUP | |
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My family loves this chicken taco soup. It is easy to prepare - your Crock-Pot does all the work! 1 small whole chicken 1 (15 oz.) can black beans with juice 1 (15 oz.) can kidney beans with juice 1 (15 oz.) can garbanzo beans with juice 1 (15 oz.) can pinto beans with juice 1 jar salsa 1 pkg. taco seasoning 1 pkg. ranch dressing (HIDDEN VALLEY®) 1 (1 lb.) bag frozen corn 2 lb. cooked rice dairy sour cream shredded cheese Rinse off chicken, add to Crock-Pot then add: beans, salsa, taco seasoning and ranch dressing. Stir. Cook on low for 7 hours, stirring every so often. Before done add corn. Prepare rice. When done shred chicken with 2 forks. Serve over bed of rice, top with sour cream and shredded cheese. Enjoy! :) Submitted by: Jeannette Compton | |
HIDDEN VALLEY® is a registered trademark of HV Food Products Company.
This web site is not associated with The HV Food Products Company or its affiliates.
This web site is not associated with The HV Food Products Company or its affiliates.
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