Simple Way to Prepare Any-night-of-the-week Crockpot taco soup

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The ingredients needed to make Crockpot taco soup:

1. Get 2 tbsp olive oil
2. Make ready 1 onion
3. Make ready 6 mushrooms
4. Get 2 lean chicken breasts
5. Get 1 can diced tomatoes (large)
6. Make ready 1 can tomato soup
7. Get 1 can red kidney beans
8. Get 1 can white corn
9. Get 1 can refried beans (no fat)
10. Get 1 packages lipton ranch mix
11. Prepare 1 tsp chili powder
12. Prepare 2 tbsp salsa
13. Prepare 1 tsp oregano
14. Take 1/2 tsp ground cloves
15. Take 1 tsp basil
16. Prepare 4 cup water
17. Make ready 1 box taco shells
18. Make ready 1/4 cup shredded cheese

Instructions to make Crockpot taco soup:

1. Dice the onions and mushrooms. Sautee in olive oil.
2. Cut fat off boneless chicken breasts. Shred or cube the chicken as you saute it in a fry pan. Pour off the juices.
3. Optional: blend corn to break up kernels. I have to do this for medical reasons. If your household has normal digestive function then use whole corn.
4. Add canned ingredients to crockpot. Stir to thoroughly mix. (Note: if you use dried kidney beans then soak ~1-2 cups overnight. Drain and rinse).
5. Add sauteed chicken, onions and mushrooms. Add water to cover ingredients and stir to mix.
6. Add spices to taste. Start bland and gradually add salsa and chili powder. Optional: use a taco favoring packet if acceptable to the tastes of your household.
7. Set crockpot to high and cook ~4 hours or until kidney beans are done. Add water if it becomes too thick.
8. Heat one taco shell per person (follow directions on the box). Most will break it up to add to soup while others may use it as a "scoop".
9. Garnish with shredded cheese (or a dollop of low fat sour cream mixed with a chopped green onion stem).

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