My Love for the Crockpot & Easy Chicken Taco Soup
I am convinced that when God created this mommy, He knew I would need this amazing invention. Especially since I leave the house at 7:00 a.m. and don’t get home until close to 5:00 p.m. The crock pot is my best friend, especially in the Fall and Winter. Who doesn’t love walking into a house rich with the smells of something that has been cooking on low heat ALL. DAY. LONG!!!! (I think I hear choruses singing!)
Pork and chicken are awesome choices for slow cooking. Let it roast all day long in lots of seasonings, and you end up with something that you can use any way you want to:
- Tacos
- Sandwiches
- Salads
- Soups
- Quesedillas
It’s uses are endless.
One of my favorite slow cooker recipes is Chicken Taco Soup. It’s basically a lot of cans, with some fresh ingredients at the end. Now, lots of recipes call for a package of Taco Seasoning mix, but let me tell you…this will blow your stomach up from all of the sodium, if you are trying to eat clean. Even the Low Sodium mix still has 300 mg of sodium per serving. So, I season my soup MY way. I also add extra peppers to up my veggie intake.
Ingredients
3 chicken breasts
1 can of corn
1 can of black beans
1 can of chili beans
1 can of rotel tomatoes
32 oz Low Sodium Chicken Stock
2 bell peppers, diced
1 onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1 1/2 tsp Cumin
1 tsp Chili Powder
1/2 tsp salt
1 avocado, sliced
Low fat Sour Cream, optional
2-3 tbsp of cilantro, for garnish
Tortilla chips, optional
1. Combine chicken, vegetables, seasoning, and chicken stock in a crock pot and cook for 5-6 hours on low heat.
2. Remove the chicken and shred it. Return to crock pot. Continue cooking for 1-2 hours.
3. Garnish with avocado, sour cream, and cilantro, and crumbled tortilla chips.
This is always a big hit at my house, which is amazing, because it is super simple for this mommy! AND, it’s extremely healthy as well. Win/Win!!!
Rachel