Boise Train Depot
Fall is in the air around here. Amazing fall colors (the kind that take your breath away) and temps in the 60's puts a smile on my face. It also makes me hungry for soup!
I love hearty soups. Ones that really fill your belly. One of our favs is taco soup. I have several different variations in my recipe collection and usually end up taking ingredients from each to create my own concoction.
Until today. Today I found the quintessential taco soup recipe. It is very filling and oh, so tasty! I threw the ingredients in the crockpot on low in the morning and it was done perfectly by dinner time.
The Quintessential Crockpot Taco Soup
1 can Rotel tomatoes
1 can corn
1 can of black beans drained & rinsed (I used pinto because it's what I had on hand)
2 frozen chicken breasts (I used bone in thighs. Just fish the bones & skin out before serving)
8 oz cream cheese, cubed
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
1 tablespoon garlic powder
Put all ingredients in crock pot and cook 6-8 hours.
Soup can be topped with fresh lime, cilantro, avocado, sour cream, cheese, tortilla chips...whatever Mexican goodness your heart desires. I would highly recommend the squeeze of fresh lime. It gives it a nice kick.
I doubled this recipe to feed our family of six and had a couple of servings leftover. Wish I could give proper credit, but unfortunately the original pinner pinned the recipe without linking to a website.