Aug 10, 2012

Chicken Chili...Mexican Style!

Gabriella and I are both LOVE soup ~ like we could eat it 90% of the time and be perfectly happy!!  Today was a fall like day with temps in the sixties, cloudy and windy so that instantly brought out the desire for soup in both of us!

This recipe is one of the EASIEST homemade soups you will ever make, and it involves the crock pot, so that's a real winner in our book!!


1 rotisserie chicken, shredded
1 small can of petite diced tomatoes
3 small cans of beans, your choice ~ I used brooks chili hot, kidney and pinto beans
1 can mexicorn
1 24 ounce jar of pace medium chunky salsa
2 cups of water
1 packet taco seasoning
1 packet hidden valley ranch


Drain kidney and pinto beans, but do not rinse.  Put all ingredients into the crock pot and cook on high for 2-4 hours or low 4-6 hours.

Gabriella loves to add sour cream to anything that resembles chili or Mexican food and she was all over it when it came to adding sour cream to her bowl of soup!  We made sweet corn bread to have with the soup and the butter melted all over it ~ it was delicious!!    Enjoy!!


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