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Chicken taco soup2
Wednesday: Slow Cooker Chicken Taco Soup
Recipe adapted from "Slow Cooker Chicken Taco Soup" from AllRecipes.com
When we first got married we argued not about sex or money, but about soup. He thinks soup is the ultimate cop-out meal and I can't imagine anything better on a cold day. Our fights ended when I made this soup.
Everyone needs a slow cooker. Here's why: Slow cooker chicken taco soup. In the morning, before I start work I throw all of these ingredients (or the ones I do have) in the slow cooker and hit the "on" button. By dinner time, the soup is ready and all you need is some sour cream, cheese and salsa to go with it.
You can even make it without the slow cooker. Just put all of the ingredients (except the chicken) in a large pot and bring to a boil on the stove. Then turn down the heat and let it simmer with the lid on for 20 mins. While the soup is simmering cook up the chicken and when it's ready shred it into the soup. I love using leftover chicken or rotisserie chicken from the grocery store.
This is the ultimate "don't sweat it" meal. If you don't have all the ingredients, don't worry about it. All you need is the taco seasoning, chicken broth and whatever else you have on hand. Use vegetable broth and leave out the chicken for a vegetarian soup. When you are ready to eat, heap on the sour cream and cheese. This is a one-dish meal.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 can of diced tomatos
1 (15 ounce) can whole kernel corn, drained
1 (28 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.