Slow Cooker Chicken Taco Soup
1-2 boneless, skinless chicken breasts
1 8 oz. can tomato sauce
1 28 oz. can Rotel (diced tomatoes & green chilies)
1 can kidney beans
1 can black beans
1 can corn
1 medium white onion, chopped
1 package taco seasoning
Combine all ingredients except chicken in slow cooker and stir.
Place chicken breasts on top.
Cover and cook on low for 6-8 hours.
Prior to serving, remove chicken breasts, shred them, and return to soup.
Garnish with low-fat sour cream & shredded cheese, avocado, cilantro, etc.
Serve with warm corn tortillas.
Oh boy did I adapt this recipe!
1. I used 3 large breasts.
2. I left out the can of tomato sauce and the onion.
3. I added a package of ranch dressing mix.
4. I used two cans each instead of one of the 3 beans and the corn.
5. I used 2 taco seasoning mixes.
When it was time to take the chicken breasts out and shred them, I took half the soup (no chicken) out of the slow cooker and put it in a container to freeze.
I garnished with sour cream, chopped onion, shredded mild cheddar cheese.
When I want it for dinner again I’ll take it out to to thaw, add a pound of browned ground chuck and reheat it.
This was really good, lots of taco flavor and the ratio of the ingredients was perfect. I was going to eat a hard crusty bread with it but we had some left over cornbread from the night before and Anthony said he was going to eat that instead. So I did too, not sure I’d like it with the soup. I shouldn’t have worried, they were really good together. Anthony buttered his and then crumbled it up in his bowl. I just ate mine buttered, but did occasionally dip it in the soupy goodness.
This got a thumbs up from both of us.
Weekend Cooking is hosted @ Beth Fish Reads
Hosted @ Kahakai Kitchen