Wednesday, February 15, 2012

Super Easy Taco Soup

Get out your crock pot and your crock pot liners - if you don't know about these, you're about to discover the greatest invention EVER!  You just simply put the bag in the crockpot and dump the ingredients in.  As soon as you are done eating, and packaging left overs for lunch the next day, just throw the bag away...dishes DONE!  You can find them anywhere in the food storage section at most grocery stores.

Ok, time for the recipe for real:

1 lb of uncooked chicken breast - frozen or fresh
1 can Great Northern beans 
1 can black beans
1 can red kidney beans
1 can corn
1 can diced tomatoes with green chilis
1 packet taco seasoning
1 packet ranch seasoning
Dash of cumin

Put the chicken in first (it's ok if it is still frozen), then dump everything else on top.  Cook for about 4 hours on high or 6-8 on low.  You should then be able to shred the chicken with a fork while it's still in the crock pot.  Dinner is DONE!

The original recipe calls for all the cans to be undrained - which hikes up the sodium.  SOOOO...the other option is to drain all the cans and rinse the beans and use about 2-3 cups of low sodium chicken broth.  Might add about 5 minutes to your prep time.  You could also use fresh tomatoes & chilis if you are REALLY feeling ambitious.

TIME SAVER TIP:  I often put all the ingredients into the bag the night before, then keep it in the fridge until the next morning, then all I have to do is put the bag in the crock pot and turn it on! 

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