CHICKEN TACO SOUP

CHICKEN TACO SOUP

Fixings

1 white onion, hacked finely

1 (16 oz.) can stew beans

1 (15 oz.) can dark beans, depleted and washed

1 (15 oz.) would entire piece be able to corn, depleted

1 (8 oz.) would tomato be able to sauce

2 (14.5 oz.) jars diced tomatoes with green chiles, undrained

1 (1.25 oz). bundle taco preparing

3 entire skinless, , boneless, chicken bosoms, defrosted or frozen

Directions

Orange-julius-smoothies.

Mix onion, beans, corn, pureed tomatoes, diced tomatoes, and taco preparing into a sluggish cooker. Sautee the onion before to ensure that they are not crunchy. Lay the chicken bosom on top of the blend, pushing down somewhat so it gets covered by different fixings. Set sluggish cooker to low hotness, cover, and cook for 3-4 hours on low in the event that your chicken is defrosted. May require 4-5 hours on low assuming your chicken is frozen.

Eliminate chicken bosoms from the soup and shred. Mix destroyed chicken back into the soup. You can add some water assuming you like it somewhat more slender.

Shrimp-with-parsley-butter-and-lemon.

Top with destroyed cheddar, sharp cream, and squashed tortilla chips. Appreciate it !!

CHICKEN TACO SOUP VIDEO