Saturday, October 22, 2011

Sarah's Tex-Mex Chicken Soup

Thursday is tennis day here in Atlanta.
A thousand of women hit the courts at 9:30 am and play their hearts out.
Along with the sometimes friendly competition is always great company and pretty darn good food.
I thought I'd share a recipe from one of the gals on my team. As you can tell from the photo, this wasn't staged--it was right off the cuff (pun intended).

Sarah's Tex-Mex Chicken Soup
email from Sarah, 
"Here's the soup I made yesterday.  Hope it's not too hard to make!  Just make it in a very large pot or very large crockpot then serve it to a big group of people."
Tex-Mex Chicken Soup
3 cans (15oz) corn, undrained
3 cans pinto beans, undrained
3 cans black beans, undrained
1 can chicken stock
1 (28-32oz) can crushed tomato
1 can Rotel with Chilies
2 envelopes Hidden Valley Ranch Dressing
2 envelopes taco seasoning
6 chicken breasts or 1 rotisserie chicken
1 onion, chopped (optional)
Open all cans and pour into pot.  Add dry ingredients and onion.  Add chicken.  Serve with sour cream, salsa, shredded cheese and tortilla chips. 

 This is my kind of recipe--cans and envelopes and a crockpot.  Enjoy!


Linking to: Six Sisters' Stuff: Strut Your Stuff Saturday