One of my favorite things about fall is that I get to start making soups again! I love making soups because they are great comfort food, easy, healthy, and pretty darn cheap (for the amount it makes)! I make huge batches and either freeze the extra for a quick supper some other time, or we just eat leftover soup for lunch for a while. Actually I made this soup last week and I’m still enjoying it for lunch!
This is a recipe I came up with that is a little different each time I make it, depending on what we happen to have on hand so feel free to make substitutions!
2 cups diced or shredded chicken (I used some leftover rotisserie chicken)
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes (Ro-tel if you like it spicy)
1 can drained pinto or black beans
1 can hominy (or regular corn- canned or frozen)
1-2 cans cream of chicken soup (2 makes it more creamy)
3 tsp. taco seasoning
1 (32 oz.) box chicken stock (or chicken bouillon cubes+water)
Mix together all the soup ingredients in a crock pot and cook on high for about 4 hours or low for about 8 hours. You could also make it more quickly on the stove by sauteing the onions and peppers until tender, then adding everything else in the pot and letting it simmer for about 30 minutes.
I like to garnish the soup with shredded cheese, tortilla chips, chunks of avocado, and fresh cilantro!
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