Breathe….Just Breathe…

Do me this favor. Close your eyes and take a deep breath through your nose.

Have you done it?

Come on, do it.

OK, moving on.

If you were able to take a deep breath, getting all the air and didn’t hack and cough at the end, be thankful. Thank any deity you pray to, (or anyone else’s) or just be thankful for your good health and luck.

Too often when I am in the depths of a cold, I forget the millions of breaths I take a year that work as intended. If your breathing is unencumbered, enjoy it, for soon you will be the sniffling, coughing mess that I recently was.

Photo Jan 17, 5 07 53 PM copy - Featured Size

You’ll really want to smell this Chicken Taco Soup!

Photo Jan 17, 7 02 41 AM

Such a quick meal to prepare.

Photo Jan 17, 7 09 27 AM

Throw it all in.

Photo Jan 17, 1 00 22 PM

Shred the chicken at the end.

Photo Jan 17, 1 02 14 PM

And back into the pot.

Photo Jan 17, 5 07 59 PM

A great dish for a cold winter day!

Slow Cooker Chicken Taco Soup

prep 15 M ∙ cook 7 H ∙ makes 8 Servings ∙ source


  • 1 onion, chopped
  • 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 Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  • avacado (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 chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

PREP 15 mins

COOK 7 hrs

READY IN 7 hrs 15 mins


Calories 434 kcal 22%
Carbohydrates 42.3 g 14%
Cholesterol 68 mg 23%
Fat 17.7 g 27%
Fiber 8.8 g 35%
Protein 27.2 g 54%
Sodium 1597 mg 64%

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Beer, Cheese3, Chicken2, kosher, Low Carb, Mexican, Recipes, Soup and Stew

Author:The Ranting Chef

Check out the best recipes at

7 Comments on “Breathe….Just Breathe…”

  1. February 20, 2014 at 11:16 am #

    worth to try….


  2. February 20, 2014 at 11:18 am #

    Reblogged this on Masakanku and commented:
    looks inviting 🙂 lets try !


  3. February 20, 2014 at 12:47 pm #

    Like you, I recently overcame an allergy attack followed by a cold. This soup would have been ideal. I plan on preparing a batch and freeze half. The only change I will make is to substitute the tomato sauce with leftover chili ancho sauce. I’m also thinking I will add a handful of fresh cilantro and sliced jalapeño because, I like my food with a little attitude.


  4. February 20, 2014 at 5:06 pm #

    You took a great photo of a tough recipe to photograph! Pinning this baby immediately!!


  5. jwcgd23
    February 21, 2014 at 6:52 am #

    Reblogged this on Lita's Corner.


  6. February 23, 2014 at 1:38 pm #

    This looks and would certainly smell and taste scrumptious! I love the avocado slices as a garnish and the ingredients in this recipe!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: