I love tacos. Actually, everyone in this house loves tacos. When it’s declared a taco night, the people rejoice. Hoorah!
My husband and I buy our chickens locally and I usually cook one up in the slow cooker once in a while. The problem is that these chickens usually yield enough meat for 3 meals, so I have to be creative when it comes to making each meal interesting! Chicken sandwiches are delicious, but they get old fast.
I found this recipe for Chicken Taco Soup over at That’s What Che Said and thought it would be perfect for dinner. It made a small amount of soup — enough for one meal and leftovers the next day — which was exactly what I was looking for. Of course, after we finished it, I wished I had more because it was that delicious!
Lighting sucks in the winter.
I don’t know what it is, but the mix of chicken, with taco spices, corn, and black beans was perfect! And the wonton curls absorbed the broth of the soup and turned into little bits of pasta which were chewy and delicious.
Since I didn’t need a whole can of black beans or corn, I decided to make some quesadillas on the side. We topped the soup with some cheese and a little sour cream and it was the perfect meal for a cold winter night!
