Originally, I planned to post a fantastic cake I made last week; however, my plans changed when I made this soup. I thought this recipe would be better for March, storms may come and this soup is a perfect meal when the weather is bad. I decided to hold off on the cake and save it for the blog’s Second Anniversary… Stay tuned, you will love it! I must apologize to Kara for getting her hopes up ahead of time.
This recipe is from our neighbor Julie. It is a great crockpot recipe. For easier prep time, you can use a rotisserie chicken. Be sure to remove the skin from the chicken when you shred it. Cook in the crockpot on high for four or five hours, or cook on low for about six or seven hours. I cooked the soup for a little over an hour, using a rotisserie chicken and it tasted great. I would recommend giving the soup a few hours to simmer because everything will be tender. Again, be sure to use cooked chicken when you make this, I do not want anybody getting sick. This soup is even better the next day.
Search for: “Bean and Bacon Stew” in the search box, this will take you to another fantastic recipe from Julie.
LION HOUSE CHICKEN TACO SOUP
4 Cups chicken broth
2 cans dark red kidney beans, drained
1 can black beans, drained and rinsed
1 lb chicken, cooked and cut up or shredded (I used a rotisserie chicken)
1 can whole kernel corn, undrained
2 Cups salsa
1 packet taco seasoning mix
Bring all ingredients to a boil and then let simmer 20 minutes, or, you can put it in the crockpot. (Can put in 1 cup sour cream and 1 1/2 cups grated cheese, or just put a scoop of sour cream and sprinkle some cheese in each bowl)
Serve with tortilla chips.
*I used a large crockpot