This is my crock pot recipe of choice lately. It is thick and kind of stewey (not runny like taco soup) and if it's fat free unless you decide to top with cheese or sour cream. It's WAY easy too. The only work is chopping an onion, shredding chicken, and using a can opener.
1 onion, chopped (if your really lazy you could cheat and use dried onion)
1 (16 ounce) can red or kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
1-2 boneless skinless chicken breasts (frozen or fresh - either is fine)
shredded cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)
Stir first seven ingredients together in your crockpot. Lay chicken on top. Cook on low all day (7-8ish hours) or on high for half the day (3-4ish hours). Take the chicken out about 30 minutes before serving, shred, and stir back in. Top with cheese or sour cream if that's your thing and eat with chips.
1 comment:
This sounds good! I love taco soup, so I'll have to try this. And I love easy stuff.
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