This week's recipe is perfect for a day like today, when just from walking outside for 5 seconds, your nostrils begin to form icycles! Luke and I enjoyed this warm soup last night (and will probably again for lunch today).
Slow Cooker Chicken Taco Soup
Recipe from Julie Babb, Huntington University Cookbook
Ingredients:
1 (16 oz) can Chili Beans
1 (15 oz) can Black Beans
1 (15 oz) can Whole Kernal Corn, drained
1 (14 oz) can Chicken Broth
2 (10 oz) cans Rotel Diced Tomatoes w/ Green Chilies
1 (1.25 oz) pkg. Taco Seasoning
6-7 Chicken Tenders
Optional Toppings:
Shredded Cheddar Cheese
Sour Cream
Tortilla Chips, crushed
Place chili beans, black beans, drained corn, broth, and diced tomatoes in a large slow cooker. Add taco seasoning and stir to blend. Lay chicken tenders on top of the mixutre, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover, and cook for 5 hours. Remove chicken tenders from the soup and shred. Stir the shredded chicken back into the soup and continue cooking for 30 minutes. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
If using 3 whole chicken breasts instead of chicken tenders, slice into strips first. For chili beans, Rotel tomatoes w/ green chilies, and taco seasoning, choose your heat preference. Even when using mild, there is still quite a kick as it intensifies cooking in the slow cooker.
Serves: 4-6
Prep time: 5 minutes
Cook time: 5-1/2 hours
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