Nine Can Taco Soup by Janna Peyton
Ingredients: 1 can drained black beans 1 can drained pinto beans (Mexican style) 1 can Ro-Tel tomatoes 1 can drained Mexican style corn 1 can cream of chicken soup, as is 1 can red or green enchilada sauce 1 can chicken broth 2 cans of prepared chicken (tuna-sized cans) One package of taco seasoning
Method: Combine all in crock pot and cook on low for two hours, until it is hot enough for your taste. Garnish with tortilla chips, black olives, green onions, Mexican cheese, or whatever you fancy.
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