This meal started out as a freezer make ahead meal. It was originally called Vegetable Soup with Meatballs.
Except that we detested the meatballs (not anyone’s fault, I begged our shopper to buy the cheapest EVERYTHING possible). So I took them out, threw in some chicken, put some plain greek yogurt and chips on top…
Voila! Taco soup with a twist. If the word twist can also mean more vegetables. It turned out deliciously.
Chicken Vegetable Taco Soup
- 14 oz mexican style stewed tomatoes
- 15 oz tomato sauce
- 15 oz chicken or veggie broth
- 1 c carrots, chopped
- 1/2 onion, sliced
- 1 c celery, chopped
- 1 c zucchini, chopped
- 1 1/2 T dried parsley flakes
- 1/2 t dried oregano
- 2 chicken breasts, diced
- salt and pepper
- plain greek yogurt and chips (for topping)
Add all the ingredients in a crock pot and simmer on low for 6-8 hours.
Even the Punkster got some (Thanks, A) and loved it. But Punky also ate the meatballs that we threw out of the first batch of soup – so that’s not really saying much.