Saturday, November 22, 2008
Amazing Chicken Taco Soup in the Crock Pot
Chicken Taco Soup (crock pot)
1/2 large Onion, diced
1 (16 ounce) can Chili Beans (not just plain pinto)
1 (15 ounce) can Black Beans (don't drain either of these)
1 1/3 cup Frozen Corn
1 (8 ounce) can Tomato Sauce
1 1/2 cups chicken broth (short cut - add 1 1/2 cups water and then just toss in 1sp chicken stock)
1 can diced tomatoes with green chilis (original recipe calls for two - FYI)(undrained)
1 medium fresh tomato - optional
1 (1.25 ounce) package Taco Seasoning
2-3 whole skinless, boneless Chicken Breasts
1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and canned 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. Cover and set crock pot on high for 6 hours, or whatever you have time for really.
2. One hour before cooking time is up, remove chicken breasts from the soup and shred them using two forks. Stir in the shredded chicken along with the chopped fresh tomato if you want, and continue cooking for the last hour. You can also add a cup of water if you'd like more broth in the last hour. Serve topped with shredded cheese, chopped cilantro, a dollop of sour cream, and tortilla chips, if desired.
Notes: I didn't have any black beans, so I just used red beans...but black beans would definitely add some color variety. Also, I used can corn instead of frozen corn. I threw in a cilantro bouillon cube and a chipotle bouillon cube (a new find at Walmart - only like $1 for 20 cubes). And I also put in some carrot puree and it blended in like a charm!
P.S. This recipe is courtesy of Emily W.