Texas Chicken Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 medium yellow onion
- olive oil
- 1 (15 ounce) can chicken broth
- 1 (14 ounce) can chili beans, don't drain
- 1 (14 ounce) can kidney beans, don't drain
- 1 (14 ounce) can black beans, don't drain
- 1 (10 ounce) can of mild Rotel tomatoes & chilies or (10 ounce) can green chili peppers, don't drain
- 2 (15 ounce) cans corn, drain one
- 1 (1 1/2 ounce) package of mild taco seasoning
- 1 (1 ounce) package ranch dressing mix
directions
- Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
- For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
- Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
- Once the meat is browned, drain and add the chicken and onion to the stock pot.
- Cover and simmer for one hour.
- Sprinkle shredded cheese over each bowl and serve with torilla chips.
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