I felt the same way after yesterday's chilling football game against UNM. It wasn't as cold as we all expected (and thank goodness for no snow) but by the time it was over, I was COLD! So this Chicken Taco Soup was just what we were all craving. It is so easy and so yummy!
Chicken Taco Soup
1 onion, chopped
1 (16 oz.) can chili beans
1 (15 oz.) can black bean
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) diced tomatoes with green chiles
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 5 hrs.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup and cook for 2 more hours. Top with shredded cheese, sour cream, and crushed tortilla chips if desired!
***My mom taught me a great trick to shredding chicken. I just removed the chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer. It shreds it perfectly even and fine. It works great when making chicken salad!
It was so nice to come home from the game yesterday with a warm meal ready to eat. And now we will be eating leftovers all week! I love how easy crock-pot meals are. If you have any great ones, send them my way!