It’s never too hot for taco soup

The one problem with summer, well, besides the sweltering heat (duh), is that I have a hard time making soups. Soups to me, are winter foods. To warm me up. They are like a great big blanket giving me a great big hug. They are just too hot for summer.

But there is one soup, I just can’t deny when its on the brain.

Taco soup. It’s delicious all year long, I tell you.

Yes, I sweat like a marathon runner while eating it. With each bite, I told my husband how hot I was, but yet how I.just.couldn’t.stop.eating.

So I instagrammed my delicious crock pot taco soup and got some requests for the recipe.

So here ya go

I originally got this recipe from my fabulous friend Mary. Below is her recipe with any changes that I made are included.

Ingredients:
4 frozen chicken breasts (at my house we buy the frozen chicken tenders in the big bag from Costco. So I used 5-6 of those)
1 onion chopped (I use half of one large onion)
3 corn tortilla cut up in strips
1 can of corn (or 1 cup of frozen)
1 can of garbanzo beans (I use 1 can of rinsed black beans)
2 cans of chicken broth
1 can of diced tomatoes (drained)
1 cup of Salsa Verde (this makes it really spicy. We like spice at our house, but if you or your kids are sensitive to spicy foods, you can use half)
1 small can of green chilies
1 tsp. of oregano
1 tsp. of cumin
Salt and Pepper to taste

Prep:
Combine all ingredients in a Crockpot. Cook on low for 7 hours. Stir until chicken shreds. Garnish with cheese, sour cream and tortilla chips.

Yummy. Yummy.

ps- are you on Instagram too? Find me at becky_earl

Live better. Love more.

♥ be