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Chicken Taco Soup (in a slow cooker)
1 pound boneless, skinless chicken (raw)
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1 can diced or crushed tomatoes (14 oz)
1 can black beans (15 oz) - don't drain
1 can red beans (15 oz) - don't drain
1 can vegetarian baked beans (15 oz) - don't drain
1 can fat-free refried beans (15 oz)
1 can yellow corn , drained (15 oz)
1 onion, chopped (or about 2 Tbsp. dehydrated onions, if you don't feel like chopping veggies—I usually use the dried ones)
Directions:
This is super easy to just throw together in the morning. Combine everything in the slow cooker (don't drain any of the beans). Cook on low for 8 hours, or high for about 5 or 6 hours. Using two forks, shred the chicken and stir before serving. 6-8 servings.
I make a pretty similar recipe in the instant pot. It is tasty and fast. Mine has a bit more liquid (for the pressure cooking) and ends with stirring in some cream cheese to give it a bit more creaminess.
ReplyDeleteAfter this posted, I printed it and made it for dinner! My husband and I are trying to eat healthier,so I figured the calories for a cup and then had two cups for dinner. It was delicious! We were out and about in the afternoon and when we got home, my husband walked in the house and he said 'I hope this soup tastes half as good as it smells!' And it was. Thanks, we'll be keeping this recipe.
ReplyDeleteI made this soup for my family last night. The only thing I changed was I used chili beans instead of baked beans because I bought the wrong thing.
ReplyDeleteIT WAS DELICIOUS!!!! My husband said it was the BEST thing I have ever made and my picky son asked for seconds.
Thank you for posting!!!