Mexican Chicken Taco Soup: Sandi's Recipe of the Week - March 17

Presents

Sandi's "Recipe Of The Week"
March 17 - 23, 2007

"Mexican Chicken Taco Soup"

Mexican Chicken Taco Soup

Recipe Source:
From the Personal Collection of
Anne

Soups & Sandwiches

Crock Pot Recipes

Recipe File

Serving Size: Makes ? servings

Amount	Ingredient
2 cartons (900 ml each)	chicken stock
1 cup	raw rice
3 stalks	celery, leaves attached, chopped
1	medium onion, chopped
3	medium carrots, peeled and chopped
1	large potato, peeled and chopped
341 ml can	corn niblets
284 ml can	mushroom stems & pieces
1 can	black beans, optional
1 cup	chopped chicken breast
2 tablespoons	taco mix

Preparation Instructions:
Into a slow cooker, put the chicken stock, raw rice, carrots, potato, corn, mushrooms, liquid included, on high.
Brown the chicken cubes and put into the slow cooker.
Brown the onion and celery. Stir the seasoning mix into the frying onion and celery to dissolve. Add mixture to the slow cooker and leave on high for 3 hours. To serve, ladle into bowls and add a dollop of sour cream. Crinkle taco chips and grated cheddar cheese on top.

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