Perfect when you’ve got a busy week ahead or if you’re really hungry and want to eat NOW!! 
Chicken Taco Soup
1 can chicken breast, with juices
1 can corn
1 can Ranch Beans
1 can black beans
1 md. jar Pace picante
1 can chicken broth
Pour all ingredients into a medium to large stockpot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Now, this can be changed in a lot of different ways. You can use hamburger meat instead of chicken, cook and shred your own chicken breasts, use frozen corn instead of canned (which is what I normally do), etc. You can also top with cheese, sour cream, green onions, tortilla strips… you get the picture. This is so easy, it’s not funny.
February 14, 2008 at 7:53 am
That’s so easy! I’m totally going to try this. It’s perfect for those nights when I’m just exhausted after work. Thanks!
July 10, 2008 at 9:50 am
[...] cornbread, but it was pretty darn tasty!! I loved the cheese in it and it went perfectly with the Chicken Taco soup I made last [...]