WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, February 2, 2021

CHICKEN TACO SOUP

 We got this recipe from the monthly newsletter from the company that supply's Steve's oxygen.

1 onion, chopped

1 can (16-oz) chili beans

1 can (15-oz) black beans

1 can (15-oz) whole kernel corn, drained

1 can (8-oz) tomato sauce

1 can (12-oz) beer, optional

2 cans (10-oz each) diced tomatoes with green chilies, undrained

1 pkg (1-oz) taco seasoning

3 whole skinless, boneless chicken breasts

1 pkg (8-oz) shredded Cheddar cheese, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer (if using), and diced tomatoes in the slow cooker. Add the taco seasoning; stir to blend.

Place the chicken on top of the mixture in the cooker. Place lid on cooker and cook on high three hours then on low two hours. Remove chicken from the cooker to a cutting board. Shred the chicken and return to the soup. Cook for another two hours.

When serving, top with the cheese, if desired.

file photo


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