With the cold blustery winter months upon us (Or not. I have pictures of the kids last week outside without coats) it is time to pull out the soup recipes. I'm a picky soup person. I only like certain kinds. None of them are tomato based in any way shape or form. All of them contain only the most mild tasting of veggies (read; no peppers of any kind). But I do enjoy a good hot soup on a cold day.
Here's the recipe:
5 chicken breasts
16 oz of sour cream
2 cans rinsed chili beans and 2 cans rinsed great northern beans OR 4 cans great northern beans
2 cans of shoepeg corn (not drained) OR 2 cans hominy (not drained)
2 PKGs powdered ranch (to make gluten free soup use 1/2c. Annie's organic Ranch instead)
2 cans GF chicken broth
2 cans water
2 PKGs of taco seasoning (to make it GF see below)
Cook chicken for about 20 minutes in the water and chicken broth. Shred chicken and put all of the juice/chicken in a crock pot. Add all other ingredients. Cook on low at least an hour. If too thin, add a little cornstarch.
Serve with cheddar cheese and tortilla chips :o)
*in place of taco seasoning you can use the following, from Carrie.
2TBS chili powder
4tsp. onion powder
2 tsp. cumin
2 tsp garlic powder
2 tsp paprica
2 tsp oregano
2 tsp salt
2 tsp sugar