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.
You’ll really want to smell this Chicken Taco Soup!
Such a quick meal to prepare.
Throw it all in.
Shred the chicken at the end.
And back into the pot.
A great dish for a cold winter day!
Slow Cooker Chicken Taco Soup
prep 15 M ∙ cook 7 H ∙ makes 8 Servings ∙ source Allrecipes.com
INGREDIENTS
- 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)
DIRECTIONS
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
NUTRITIONAL INFO
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%
Rantings of an Amateur Chef 
worth to try….
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Reblogged this on Masakanku and commented:
looks inviting 🙂 lets try !
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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.
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You took a great photo of a tough recipe to photograph! Pinning this baby immediately!!
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Thanks. I thought it looked good myself!
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Reblogged this on Lita's Corner.
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This looks and would certainly smell and taste scrumptious! I love the avocado slices as a garnish and the ingredients in this recipe!
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