Tuesday, September 23, 2014

Tasty Tuesday: Crockpot Chicken Taco Soup

"What do you want for dinner?"

"I don't know, what do you feel like?"

"I don't know, I'm just hungry and I want to eat."

"Well I don't know either, just make whatever you want."

Common discussion in our house that usually ends with both 374 and I annoyed. I dread the "dinner debate", so I've been trying to come up with new dinners that are both easy (both kids have started back into their school year routine of Boy Scout and Girl Scout meetings - on the same night) and everyone will enjoy.

We have some pretty different tastes in this house - from not being able to handle too much spice, to being picky about vegetables, and one of us doesn't really like much meat. It's hard to please everyone with one dinner, but that's my main goal.

Tonight we are trying a new recipe for the first time. I'm hoping it goes well. It's a taco based dinner, which is always a hit here. I'll post the recipe here, and then come back tonight and update -- hopefully with it being a success!

Crockpot Chicken Taco Soup

*2 cans cannellini beans, drained and rinsed
*1 can of corn, drained
*2 cups chicken broth
*1 can cream of chicken soup
*3-4 (depending on size, I used 4) boneless chicken breasts (I used frozen ones)
*1 small onion, diced (because of my picky eaters, I opted for eyeballing some dried onion flake, but would have preferred an onion)
*1 packet taco seasoning (i prefer the lower sodium one)
*1 can diced tomatoes (with or without green chilies -- again to oblige picky eaters i opted for without)
*shredded cheddar or taco blend cheese
*sour cream
*crumbled tortilla chips


In your crockpot layer the onion if you used onion, then the chicken breasts on top of that. If not, I laid my chicken breasts down first, then sprinkled the dried onion on top. Add corn and beans on top of chicken. In a separate bowl mix together the chicken broth, soup, diced tomatoes, and taco seasoning. Pour over the top of your beans, chicken and corn in the crockpot. I plan on cooking this on low for 6-8 hours (my chicken breasts are frozen). You could do high for 4 hours, but I'd only do that if you are using thawed chicken. about an hour before serving I plan on pulling the chicken out and shredding it, and adding it back in.

I will serve this topped with the shredded cheddar cheese, a scoop of sour cream and some crumbled tortilla chips.

I will be back with an update later this evening!



This soup was a huge success! Seven and a half hours cooked on low was perfect for this dish! Everyone had seconds. The only thing I was worried about was the diced tomatoes. I knew it would set radars off with Sassy and Bubby -- but much to my surprise they are them up without a word! This will definitely be added to our regular meal plan. I am loving being able to add soups to our options for the upcoming cold months!





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