Foodalicious Friday

Posted: November 16, 2012 in Recipes

SOOOOO good. And spicy means more water consumed and a lil bit of pep for the metabolism! *Image courtesy of allrecipes.com*

If you have a crock pot, like Mexican food, and are excited for soup weather, than you will probably want to try this recipe! Doug and I tried it and modified it according to what we had and ate it with tortilla scoops chips.

Slow Cooker Chicken Taco Soup
* A big thanks to my sister Rachel for this one!

Ingredients:

  • 1 onion, chopped
  • 1 (16oz.) can chili beans
  • 1 (15oz.) can black beans
  • 1 (15oz.) can whole kernel corn, drained
  • 1 (8oz.) can tomato sauce
  • 1 (12oz.) can or bottle beer
  • 2 (10oz.) cans diced tomatoes with green chilies, undrained
  • 1 (1.25oz.) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Crushed tortilla chips (optional)

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced 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. Set slow cooker for low heat, cover, and cook for 5 hours (or longer). Remove chicken breasts from the soup, and allow to cool long enough to be handled. 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, if desired.

Modifications to Consider:
* You probably don’t need that much chicken. My sister and I each used two chicken breasts in our batches.
* Use a good beer since you can kinda taste it in the finished product. Or use half of a beer and 6oz with chicken broth. If you don’t want to use beer at all, just use chicken broth.
*My sister served the soup by ladling it into bowls, put crushed tortilla chips on top, and then a bunch of cheese. Then she stuck the bowls under the broiler for a few minutes to melt the cheese (basically like you would with French onion soup).

 

Slow Cooker Spicy White Chicken Chili Soup
*This is a soup that Doug and I made based on what we had and the recipe above.

Ingredients:

  • 1 (15.5oz.) can of rinsed and drained white kidney beans
  • 1 (14.5oz.) can of crushed tomatoes with chiles
  • 1 (4oz.) can of rinsed and drained can of jalapenos (optional)
  • 1 (15oz.) Healthy Choice tomato basil soup
  • 3 small boil onions, chopped
  • 2 chicken breasts

Directions:
Rinse and drain all of the canned ingredients except for the soup. Cut the onions into small pieces at the bottom of the slow cooker and then add the beans, jalapenos, tomatoes with chiles, and soup and stir. Then add the two chicken breasts and make sure they’re covered. Turn the slow cooker on low and let it sit for 5-7 hours. I took out the chicken breasts and cut them up before putting the pieces back in and cooking it for a few more minutes. Doug and I scooped it into a bowl, added cheese, and ate it with scoops tortilla chips. Super spicy, but so good!

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Comments
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