August 17, 2011

Chicken Taco Soup

This is really hearty and a great soup for a cold day! It's pretty thick, and could almost pass for chili or stew.  It's LOADED with fiber. The refried beans make the soup really thick and velvety.



Chicken Taco Soup  (in a slow cooker)

1 pound boneless, skinless chicken
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1 can diced tomatoes (14 oz)
1 can black beans
1 can red beans
1 can vegetarian baked beans
1 can fat-free refried beans
1 can yellow corn
1 onion, chopped (or about 2 Tbsp. dehydrated onions, if you don't feel like chopping veggies)

This is super easy to just throw together in the morning. Combine everything in the slow cooker (don't drain any of the beans). Cook on low for 8 hours, or high for about 5 or 6 hours.  Using two forks, shred the chicken and stir before serving.  6 servings.

4 comments:

  1. No, I actually just throw it in frozen! :)

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  2. I make this all the time except I leave out the baked and refried beans. The baked beans seemed to over power the other ingredients to me. I use white kidney beans in place of the baked beans and I use two cans of each instead of one each. It really goes a long way and I like to freeze the leftovers in single serve portions so I can have a nice hot lunch, quick, easy, and virtually guilt free! This is one of my family's absolute favorite meals.

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