Chicken Taco Soup

This is one of my absolute favorite soups. We make this year round, and in the fall and winter I always have some on hand in the freezer. This recipe is from my sister in law, and I made a few tweaks along the way. This soup freezes great, but even with a crockpot full I'm always surprised how quickly it goes.

Ingredients:

- 4 large chicken breasts, cubed

- 1 medium onion, diced

- 2 Tblsp minced garlic

- 6-8 Cups chicken broth, depending on size of pot. I use 7 for a regular crockpot

- 2 Cans diced tomatoes (15oz). I use one with seasoning or fire roasted

- 1 Can diced tomatoes w/green chilis, Rotel

- 1 Can Hunt's tomato sauce (15oz)

- 1 Can whole corn kernels, drained

- 1 Can black beans, drained

- 2 tsp ground cumin

- 1 tsp chili powder

- 1/8 tsp ground cayenne pepper

- 2 tsp worchestershire sauce

- cilantro, avacado, sour cream, cojita cheese, and chips for topping

Instructions:

-Saute diced onion and minced garlic in about 2 Tblsp olive oil. Stir frequently, until opaque ~5minutes

- *optional* In a large skillet over medium heat saute chicken with garlic salt and seasoning of choice

-Next dump all ingredients into crock pot on low for 6-8 hours

- Optional add 1 cup milk and 2 Tblsp flour to soup before serving to make creamy.

-Serve with toppings and chips

-Freeze or refrigerate left overs!

#Recipes #Roots