My mom has made this recipe for years and what makes her recipe unique is that she blends the tomatoes to please the picky eaters in our family. Which makes her soup a little thicker than the normal chicken soup, I love it this way. I have added a few things here and there but the bones of the recipe have stayed the same. 😉 I hope you enjoy! I know we sure do enjoy this on a cooler day.
- 4 chicken breast
- 1 can Ro-tel Original Tomatoes
- 32 oz chicken broth
- 15 oz can garbanzo beans
- 15 oz can ranch style beans
- 1 tbsp McCormicks taco seasoning (extra to taste)
- 1 cup corn
- 1 tbsp garlic (minced)
- Tortilla chips
- Mexican shredded cheese
- Sour Cream (to top)
- Place half of chicken broth and all of chicken breast in large pot. Heat on medium heat.
- Pour rest of chicken broth in blender with tomatoes and half of garbanzo beans. Blend well. Pour back into pot.
- Pour ranch style beans, garbanzo beans, seasoning, garlic, and corn in pot and stir well. Turn on medium – low heat with lid on. Leave until chicken is cooked through. About 45 minutes. Stir occasionally.
- Take chicken breast out and shred. I shred mine in my kitchen aid mixer with the bread attachment. Place shredded chicken back in pot. Mix well and season to taste.
- Simmer 10 minutes to let flavor soak into chicken.
- Serve with shredded cheese, tortilla chips, and sour cream on top.
- Enjoy! 🙂
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Isabel Pearson 