This is pretty much my favorite soup...ever. This recipe was also informally voted the Best Smith Family Recipe of 2008. Aside from being quite tasty, it's super easy. (Note that this one requires a crock pot).
Ingredients
~1.5 lbs boneless chicken breast
-1 can corn
-1 can diced tomatoes (I get the kind w/ jalapenos)
-1 can black beans
~30 oz chicken broth
-1/2 packet taco seasoning
-2 cloves minced garlic
-dash of salt&pepper
-1 diced green bell pepper (reserved)
-1 diced red bell pepper (reserved)
-1 diced medium red onion (reserved)
Garnishes (pick and choose whichever of these you like, or add all for max flavor)
-crushed tortilla chips
-dollop of sour cream
-diced avacado
-green onion
-cilantro
-cheese
Steps
1. Throw first 8 ingredients (through salt&pepper) into crock pot and stir. Cook on the low setting for ~6-7 hours.
2. Pull out the chicken and shred with forks. The chicken should pretty much just fall apart at this point.
3. Put the chicken back into the crock pot, along with the diced peppers and onion. I add the peppers and onion at the end so they're still a little crispy. Cook on low for another 30 minutes.
4. Serve with garnishes.
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