This Chicken Taco Soup Recipe is easy to make before work and keep it cooking in your slow cooker, so its ready for you when you get home.   I love serving this soup after a day of skiing, with some toasted garlic bread.

Linda’s Chicken Taco Soup Recipe

Serves 6-8

Ingredients

• 2 pounds  chicken (about 3 breasts)
• 1 1/2 cups  onion
• 1/2 cup  salsa
• 2 Tablespoon  ketchup
• 3, 14.5 oz cans  stewed or diced tomatoes
• 1, 14.5oz can  red kidney beans (with juice)
• 1, 14.5 oz can  white kidney beans (with juice)
• 1, 14.5oz can  black beans (with juice)
• 2, 14.5oz cans  corn (with juice)
• 1/2 teaspoon chili powder
• 3/4 teaspoon  garlic powder
• 3 1/2 Tablespoon taco seasoning mix
• 1/2 cup  brown sugar
• 1 1/2 Tablespoon red wine vinegar
• 1 Tablespoon  balsamic vinegar

Toppings:
Cilantro-chopped
Cheddar cheese- shredded
Sour cream
Chives

Directions

1. Fill med/large pot with water and bring to a boil.Add chicken, turn off heat and cover. Allow to sit for 35-45 minutes.
2. Remove chicken from water and with a fork shred chicken by “raking” a fork through it. Set aside.
3. In a large stock pot or slow cooker, add  onions, salsa, ketchup, tomatoes, beans, corn, chili powder, garlic, taco seasoning, brown sugar and vinegars. Stir together. Add chicken. Bring to a light simmer for 20 minutes or up to 2 hours. Finish each serving with your desired toppings.

ENJOY

*To freeze place soup in freezer bags or container. Place in fridge with top off until fully cooled. Place cover on and freeze for up 2 1/2 months.
If you want to use a slow cooker, mix all the ingredients together and set the timer to go off 3 hours before you would like to eat.

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