This is some delicious chicken taco soup and the perfect thing to make when you have leftover chicken! I served it with a dollop of sour cream, grated cheese and tortilla chips.
Chicken Taco Soup
Brown 1 pound of cut up chicken in a pan with a little bit of olive oil and 2 tsp. cumin. When half done, add 1 chopped onion, 1 red, 1 yellow, and 1 orange pepper chopped, and 4 cloves garlic crushed. Saute till onion is tender. Add 3 shakes of red pepper. Pour in a crock pot and add 1 can chipotle flavored tomatoes, 2 cans diced tomatoes with juice, 1 can corn drained, and 1 can black beans drained and rinsed. Cook on low for at least 1 hour.
I served a sheet style pie for dessert using the blueberry coconut cream slab pie recipe on this blog but substituting raspberries for the blueberries...it was heavenly!