Sunday, March 15, 2009

Colorful Chicken Soup
1 onion, chopped
1 (15 oz.) can black bean
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) diced tomatoes
1 good sized jalapeno pepper diced fine. (depending on your spice level, the seeds are the heat in a pepper.....add as you please.)
1 (1.25 oz.) package taco seasoning (If you have extra chicken fajita seasoning, compare the ingredients to the taco seasoning, and add the difference. I have done that b4. I believe I just had to add cayenne, chili powder, and cumin, to make the fajita seasoning a taco seasoning.)
6 chicken tenders OR 3 chicken breasts
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. I would saute the onion before so that they are not crunchy. Lightly brown chicken on both sides. Lay the chicken on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hrs depending on your chicken size. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup and cook for 2 more hours. This time helps chicken absorb the flavors.Top with shredded cheese, sour cream, and crushed tortilla chips if desired! Good as leftovers too:)
Tips -
-I have 2 ways to shred meat. The good ole way of ripping in opposite ways with 2 forks, or put in a DEEP bowl, and use a hand mixer. :)
- Compare taco and chicken fajita seasoning ingredients. Not much difference! A little cayenne, chili powder, and cumin I think......surely can sub each for the other if needed and other spices are handy.
-When slow cooking, DON'T be impatient! If the lid is lifted during cooking, a lot of cook time can be lost. Don't peek!

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