Chicken Taco Soup-Winter survival guide

Y’all, my life hasn’t slowed down in the slightest since Christmas. I had to make myself sit here and write this, 1. Because I needed to vent and 2. Because y’all HAVE to try this recipe. As I’ve mentioned before, I’m from Southeast Tennessee, we aren’t well equipped for snow, and something about that makes northerners laugh I suppose. We certainly aren’t equipped for the amount of snow we’ve gotten this January alone. When it snows, you almost HAVE to have soup for dinner, it’s like the unspoken law. Today was the first day since last Sunday that I’ve left my house willingly. There is SO much sickness going around right now that I just didn’t want to risk it. All last week I was sick, this week my baby has been sick, turns out she thankfully just has an ear infection. Anyway, the amount of food we’ve consumed the past two weeks hasn’t been much at all, my poor husband who hasn’t been sick has suffered from my lack of motivation to cook. Every once in awhile I get stuck in this cycle of the same recipes over and over again, and to be perfectly honest it’s boring. My hubby is pretty picky with his foods, he comes by it honestly, but, I like the ‘different’ foods, but he would be perfectly fine with macaroni and cheese forever. Let me tell y’all about this soup and my inspiration for it. My mom makes a rendition of this recipe with ground beef and it’s pretty awesome too, I’m a pretty big fan of anything spiced with Hispanic spices. Let me tell y’all that once I discovered cumin, I can’t NOT use it in tacos, salsa, guacamole, everything. This chicken version of taco soup makes everyone happy, from my hubby, to my mom and my toddler, everybody likes it.

Chicken Taco Soup

Ingredients

1. 1 lb boneless skinless chicken breasts

2. 1 can of white shoepeg corn

3. 1 can of black beans

4. 1 can of diced tomatoes

5. 1 can of pinto beans

6. 1 tbsp salt

7. 1/2 tbsp black pepper

8. 1 tsp onion powder

9. 1 tsp garlic powder

10. 1/2 tbsp cumin

11. 1 pack of taco seasoning

12. 1 pack of dry buttermilk ranch mix

Instructions

1. Cook chicken breasts

2. Shred chicken

3. Add shredded chicken to crock pot and mix in all other ingredients

4. Cook on low for 4 hours or on high for 2 hours

5. Serve with sliced avocado, sour cream or plain Greek yogurt, cheese, and tortilla chips

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