This is a quick crock pot chicken taco soup. I threw all of the ingredients in the crockpot around 3:30pm and it was ready to eat by 7:00pm. You wont believe how easy the flatbread is!
Cheesy Chicken Taco Soup
Ingredients
1 can cream of chicken soup
1 can cheese soup
1 can diced tomatoes w/ green chiles
1 can corn, drained
1 can black beans, drained
3/4 c. pace picante salsa
shredded cheese
sour cream
1-2 chicken breasts
Instructions
Place all ingredients in a crockpot, adding the chicken last (pushing it down so it gets covered by the other ingredients). Cook on high for 3 to 3 1/2 hours. My chicken breasts were frozen, if yours are thawed it will cook much quicker. Stir occasionally. Remove the chicken once it is cooked through. Shred into fine pieces before stirring back into the crockpot. Serve with shredded cheese and sour cream.
I found this Easy Flatbread from Better than Burgers blog. I cant belive how easy it is, and so good!
Easy Flatbread
1 tube large refrigerated buttermilk biscuits (yes that is it!)
Roll out each biscuit into a large, flat circle (make sure they are quite thin..they will thicken as they cook). In a skillet, cook each biscuit for 30 seconds or so on each side, until golden brown. DO NOT put any oil in the pan. (I was surprised they didn’t stick to the pan at all)
I thought they were a great addition to the taco soup!
I love Taco Soup and the Flat bread looks really good definitely going to be trying it:)
I used to make a similar soup! Yum! And what a great idea for that flatbread…I’m wondering if it’d be good used like a pita? And sandwiches could be made with it?
So I have to tell you that this soup is on our “dinner menu” several times a month. John just loves it…I do too, plus it is so super easy! Thanks 🙂