Meet my personal chef. Her name is Crockpot Versaware. She’s been in the family for about 3 years and I have come to rely on her heavily throughout the week. She specializes in soups and stews and other one-pot meals. Tonight she is cooking a Chicken Taco Soup. Until today, it was a super top secret recipe. However, I persuaded her to give me permission to share it with the lovely seven people who read this blog.
CHICKEN TACO SOUP
1 tbl olive oil
2-4oz can chopped green chilis
1 -2 pkg taco seasoning (to taste)
1 tbsp cumin
1 tbsp garlic powder
2 cans diced tomatoes
6 cups chicken broth (low sodium, low fat)
2 cans Black beans (rinsed)
2 cups cooked chicken (or more to taste)
*Toppings—-cilantro, Monterey jack, tortilla chips
(note: add all juices of canned items if desired for extra flavor, but rinse the beans)
DIRECTIONS: Add all ingredients and cook for at least 6 hours on high.
Enjoy! And if you have any suggestions regarding how to persuade your personl chef to clean up after dinner, I’m all ears.
P.S. OR this recipe might have come from a super sweet friend who brought me a big pot of soup while we were all sick.
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Sounds wonderful! Thanks for sharing!