CHICKEN TACO SOUP...CROCKPOT STYLE

Good Morning Loves...
y'all grab a pen and paper because you will want to
jot down this recipe....you are going to LOVE this easy, delicious recipe!
I just adore crockpot recipes where you can just add
all the ingredients at once, turn your slow cooker on Low....
and dinner is ready when you are!

This recipe was just so yummy and filling for a Saturday night dinner....
The recipe was actually entitled White Chicken Chili, but I call
it Chicken Taco Soup which is more descriptive of the recipe.

The SALSA VERDE was the perfect ingredient too!

15 ounce can pinto beans drained

15.5 ounce can great northern beans drained

11 ounce can shoepeg corn drained

10 ounce can Rotel (diced tomatoes and green chilies)

2 cups chicken broth

16 ounce jar salsa verde

1 ½-2 lb boneless skinless chicken breasts or thighs

1 cup diced yellow onion about 1 medium onion

2 tablespoons taco seasoning

Garnish Options:
 tortilla chips, lime wedges, jalapeno slices,
sour cream, cilantro, avocado slices

Drain the pinto beans, great northern beans, and corn.

To a crockpot, add the drained beans and corn,
 Rotel, broth, salsa verde, chicken, onion, and taco seasoning.

Stir the mixture until combined well.
Cook on low 6-8 hours or high 4-5 hours.

Break the chicken into smaller pieces either inside the crockpot
 or by transferring to a bowl, shredding,
and returning to the crockpot.

Ladle and serve with garnishes as desired.

It's Texas thing....y'all are gonna love this one!