Since we're still packing and roaming the house I am making use of the crock pot for meals. I came across a recipe for Chicken Taco Soup. But I added some extra ingredients (I marked them in blue below) This was a great meal, we both loved it and will become part of my regular soups in rotation for the winter time.
Ingredients
1 onion, chopped
1 each green and red pepper chopped
half a premixed bag of spinach leaves (I'm trying to use up all my food before the move)
1 (16 ounce) can red chili beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, un-drained
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can red chili beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, un-drained
1 (1.25 ounce) package taco seasoning
1 teaspoon of chili powder
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips
Cilantro for garnish
Optional - hot sauce and lime juice
Directions
Place the onion, chili beans, green/red peppers, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and Chili powder 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.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken 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, and Cilantro. My husband added to his hot sauce and a squeeze of lime.
Place the onion, chili beans, green/red peppers, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and Chili powder 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.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken 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, and Cilantro. My husband added to his hot sauce and a squeeze of lime.
