Mark and I don’t go out to eat at a restaurant very often, which isn’t my idea, but instead I have taken this opportunity to try new recipes and avoid having the same darn thing all the time. Mark is pretty good about my experimental cooking. He isn’t effusive in his praise of the latest creation, but he doesn't run to the bathroom to throw up either.
Tuesday will be my recipe of the week day and here's one for Slow Cooker Chicken Taco Soup that I found on allrecipes.com.
1 chopped onion
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained.
1 (1.25 ounce) package taco seasoning
3 whole skinless boneless chicken breasts
shredded cheese (optional)
sour cream (optional) tortilla chips (optional).
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay the chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover and cook for 5 hours.
Remove the chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken breasts and put it back in the soup and continue cooking for 2 hours. Serve topped with shredded cheese, sour cream and crushed tortilla chips if you want.
Pretty eazie beazie, not too much that is eazier or beazier, and quite delish.
1 chopped onion
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained.
1 (1.25 ounce) package taco seasoning
3 whole skinless boneless chicken breasts
shredded cheese (optional)
sour cream (optional) tortilla chips (optional).
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay the chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover and cook for 5 hours.
Remove the chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken breasts and put it back in the soup and continue cooking for 2 hours. Serve topped with shredded cheese, sour cream and crushed tortilla chips if you want.
Pretty eazie beazie, not too much that is eazier or beazier, and quite delish.
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