Food For Friday: Taco Soup

After Hudson's birth, my friend Rachel brought us Taco Soup for dinner.  We thought it was delicious, and especially in the winter, I love easy, hearty soups.  When it can go into the crockpot and be ready to eat whenever we are, that is even better!

Ingredients:

3-4 chicken breasts cooked and shredded

1 can of crushed tomatoes, 14.5 oz (you could also used diced tomatoes)

1 can of low sodium chicken broth

1 can Rotel

1 can of corn (I used frozen corn and measured it with a can)

1 can of black beans

1 pkg. Taco Bell taco seasoning

1 pkg. dry ranch

Garnish:

Shredded Monterrey Jack & Colby cheese

Tortilla Chips or Fritos

Directions:

Combine all ingredients in a crockpot.  Simmer on low for 2 hours.  Serve topped with shredded cheese and crumbled tortilla chips or Fritos. 

You can also cook it in less time on the stovetop, if you'd rather.  Combine all the ingredients in a large pot.  Bring to a boil and simmer for 20-30 minutes.