You guys, I totally have a thing for adding crushed tortilla chips to certain soups. If it is a soup with tomato in the broth or a kick of spice, tortilla chips totally complement and add a satisfying crunch.
Imagine my excitement when I came across this recipe for Crock-Pot chicken taco soup. I mean, this soup just calls out for a garnish of crushed tortilla chips before serving. You know what else I think it begs for? A squeeze of lemon or lime right before eating. That's the other thing that I love to add to soups. I have a hard time eating any soup without adding lemon or lime to my bowl.
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Crock-Pot Chicken Taco Soup
Prep: 15 minutes
Makes: 8 servings
Cook time: 7 hours on low
Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Get the full recipe directions at AllRecipes.com.
Image via AllRecipes.com
