So I needed to get dinner on the table quickly last night, and I had a few conditions to meet: I didn’t want to use all our chicken; I wanted it to be something Mark, the kids, and I would all eat; I wanted to use ingredients I had available; and I wanted it to have some substance/staying power.
Here’s what I came up with:
Easy, Tasty Chicken Taco Soup
3 large chicken breasts, cut into 1 inch chunks
1 packet taco seasoning
2 T oil
2 cans cream of chicken soup
2 cans diced tomatoes (rotel or chili style if you have them)
1 16 oz. container sour cream
2 C water
1 C milk
chili powder to taste
Place oil in skillet with chicken and 1/3 of the taco seasoning. Mix together and cook for about 15 minutes.
While the meat is cooking, mix together all the other liquid ingredients with a wire whisk to remove lumps. Place on the stove at medium heat stirring at regular intervals to eliminate scorching. When the chicken has finished cooking, stir it into the soup mixture and let it simmer for another 15 minutes on low heat.
I served this to the kids with cheese quessadillas grilled in the skillet and apple slices, while Mark and I just had the soup, keeping the carbs to a minumum. It turned into a tasty fall meal.