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Chicken Taco Soup

3 to 4 cups shredded chicken
1 large finely chopped onion
2 packages ranch dressing mix
2 packages taco seasoning mix
1 large can Rotel
1 large can diced tomatoes
1 can pinto beans
1 can northern beans
1 can light kidney beans
2 cans white shoepeg corn

Combine all ingredients and bring to a boil, then simmer for one hour. Serve with shredded cheese, sour cream, and corn chips.

Aimee’s incredibly kind mother, Donna Wilson, made us a pot of taco soup for lunch Monday at the office. And I was so happy because I have been craving it since the weather is finally starting to cool off. It’s one of my favorite soups, so I decided to try this variation of my original recipe, using chicken instead of beef. Using rotisserie chicken makes it even easier.

-Jenna Wood