Saturday, November 14, 2009

Salsa Soup

I picked this recipe up from my mother-in-law. She made it a few weeks back, and it was just so good! Super easy too!

1 onion, chopped
2 (16 ounce) can dark kidney beans
2 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can of chicken broth
2 (10 ounce) cans of Rotel, undrained
1 (1.25 ounce) package taco seasoning
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

The only change I really made was that I also wilted some fresh baby spinach in to it at the very end. I figured it was a painless way to sneak in some "green."

Also, a funny thing, I accidentally picked up one can of Rotel with habaneros instead of the "regular" kind, but I decided to roll with it. It WAS spicy! My girls were funny -- chowin' down with a spoon and one hand and a glass of milk in the other. I should have taken a picture!

See also Life As Mom, Balacing Beauty and Bedlam and Crock pot Wednesday.


  1. this is what we call Chicken Taco Soup, I go it off Allrecipes and modified it for our taste. It is a regular on our monthly menu!! In fact when my oldest has a friend stay the night this is the dish he requests. I use creamed corn in mine instead of regular and only 1 can rotel for spice factor. My personal fav is the sour cream, it is a must!.....Julie

  2. This looks good i have left over salsa and i didnt know what to do with it. thanks for the recipe

  3. This looks delicious! I think we might try it this week, thank you for posting the recipe!



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