4 chicken breasts
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)
Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)
Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.
Courtesy of Ashley Calaway
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