Mmmmm...Taco Soup

This has to be one of the best recipes I think I've come across in a long time. I found the recipe can be found here:

http://buzzingsofaqueenbee.blogspot.com/2008/08/taco-soup.html

Here it is stewing...the longer it cooks, the better it gets!

And here is the final product! You know it's good when no one talks at dinner...not even the little guys made noise. They just ate.

Otherwise, if you're really impatient, here is the recipe:

Taco Soup
1 1/2 lb. chicken breast, cooked and cubed or shredded
1 medium onion, diced
1 Tablespoon olive oil
2 cans (15 oz. each) pinto beans, drained and rinsed
2 cans (15 oz. each) black beans, drained and rinsed
2 cans (28 oz. each) diced southwestern style tomatoes, liquid included

2 cans (15 oz. each) chicken stock (or more if you prefer a soup rather than a thick stew)
1 (8 oz.) block cheddar cheese, cubed (I use 2% cheese and it takes a little longer to melt but tastes great!)

I actually just used a bag of shredded cheese...it was easier than cubing cheese and waiting for it to melt.
1 packet dry ranch dressing
1 packet taco seasoning
1 1/2 Tablespoons salt
5-10 dashes of Tabasco sauce

Cook the chicken on the stove or the grill, if you are feeling really fancy. Let cool and dice or shred into bite-sized pieces. Saute the diced onion in a large soup pan until soft and translucent, 5-10 minutes. Add all the other ingredients, including chicken, leaving the cheese until last. Simmer 1-2 hours until cheese cubes melt and the flavors blend together. Check for seasoning and add more salt, pepper and Tabasco as desired. Serve with tortilla chips. Yum!

Serves: 8.