Thursday, October 7, 2010

Spicy Chicken Taco Soup

adapted from a recipe I got from my friends Grandma (Karen Huntsman) when she did a cooking class for us in college.  If you are not a fan of spicy food simply leave out the jalepenos.

2 lbs. cooked and shredded chicken (or ground beef)
2 c. diced onion
2 (15 oz.) cans pinto or ranch style beans
2 (15 oz.) cans kidney beans (white or red)
1 (15 oz.) can sweet whole kernel corn (drained)
1 (14 oz.) can Mexican-stewed tomatoes 
2 (14 oz.) can diced tomatoes with chilis 
1 (4.5 oz) can Jalepenos (optional)
2 cups cut green beans (fresh or canned) 
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix (Hidden Valley is best)

Brown onions in large stock pot. Add meat and remaining ingredients. Simmer on low heat for one hour. 

Topping options: fritos corn chips, sour cream, cheese, olives, avocado 


Jani said...

I loved this

Natalie said...

Glad you liked it..It is a staple at our house :)

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