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Wednesday, January 14, 2009

It's Mexican Night!!

Tonight we are having Chicken Taco Soup made in the slow cooker. I found the recipe on allrecipes.com some time ago and it is DELICIOUS! We'll have Cheddar Biscuits on the side.
Here is the recipe with my changes. The original can be found here.

Chicken Taco Soup
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained (sometimes I use frozen corn, depends on which is cheaper, or use fresh in the summer)
  • 1 (8 ounce) can tomato sauce (today I used some tomato paste mixed with water to make about 8oz)
  • 12 oz water
  • 1 (16 oz) can diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning (or make your own, if you want to know how, let me know!)
  • 2 skinless, boneless chicken breasts (I usually use frozen ones)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  1. Place the onion, chili beans, black beans, corn, tomato sauce, water, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Put chicken breasts in so they are just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 4-5 hours (cooking times vary depending on your machine).
  2. Remove chicken breasts from the soup, and shred. Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours. Serve topped with shredded Cheddar cheese and a dollop of sour cream. We like to dip our Cheddar Biscuits in it.

Cheddar Biscuits
Unfortunately I do not remember where I found this recipe so sorry to whomever credit is due! If anyone knows please tell me!


2 & 1/2 cups Bisquick baking mix (I use a homemade version)
3/4 cup milk
4 tablespoons cold butter (1/2 stick)
1/4 teaspoon garlic powder
1 heaping cup shredded cheddar cheese

Brush on top:

2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
pinch of salt


1. Preheat oven to 400 degrees
2. Combine baking mix with cold butter in a medium bowl using a pastry cutter or fork.
Don't mix too thoroughly, you want there to be pea-sized chunks of butter. Add cheese, milk and 1/4 teaspooon garlic.
3. Drop about 1/4 cup portions of dough onto ungreased cookie sheet (don't worry about shaping it). Should make 12
4. Bake for 15-17 minutes or until tops start to get golden
5. When they come out of the oven, melt 2 tablespoons of butter in a small bowl in the microwave.
Stir in garlic powder and dried parsley. Brush the mixture over the tops of the biscuits.

Enjoy these dipped in your Chicken Taco Soup! Mmmm...my mouth is watering just thinking about it! C'mon dinner time!!

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