Ingredients
CHICKEN TACO SOUP (without any mixes!)
Gayle Koehler, Saginaw, Michigan 2011
4-6 chicken breasts
2 med. onions chopped
l med. bell pepper chopped
28 oz diced tomatoes - undrained
1-6oz can tomato sauce
l - 6oz can tomato paste
2 - l5 oz cans corn - undrained
2 - l5 oz. cans pinto beans - rinsed and drained
(Chop one can lightly in food processor - don’t make mush!)
1 - small can chopped green chili peppers
¼ C chopped black olives
2T vinegar
2 cups chicken broth or water
For Taco Seasoning:
1 tablespoon of minced dried onions
2 teaspoons of chili powder.
1 1/2 teaspoons of salt. (leave out)
1 teaspoon of garlic powder.
1 teaspoon of cornstarch.
1 teaspoon of ground cumin.
1/2 to 1 teaspoon cayenne pepper or hot paprika.
For Dry Ranch Mix
3 Saltines in Blender
2 tsp dried parsley
1 tsp dry dill weed (very necessary!)
¼ tsp Onion salt,
¼ tsp garlic salt
1/2 C Buttermilk (regular milk with 1 teaspoon of vinegar) or use buttermilk powder (health food store) or
plain yogurt.
For Picante Sauce (These ingredients were included in the main ingredients)
Preparation
Boil chicken breasts in water, cool and dice (I cooked these about 20 min and I used their water for the chicken broth) Combine all ingredients and simmer 1 hour. Top with sour cream, shredded cheddar and Taco Chips.
