Here is another incredibly easy recipe for you.  I literally threw everything into the slow cooker before I left for work, and I came home hours later to the incredible aroma of Mexican spices filling the kitchen.

Slow Cooker Chicken Taco Soup

Modified from this recipe.

Serves 7-8

Ingredients:

• 1 (16 oz) can chili beans (not drained)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can whole kern corn, drained
• 2 (14.5 oz) cans diced tomatoes with “zesty mild green chilies” (not drained)
• 1 (8 oz) can tomato sauce
• 12 oz. light beer (you can substitute chicken broth, if you prefer)
• taco seasoning (see below)
• 3 boneless, skinless chicken breasts (**see note below!**)
• Shredded Mexican cheese, for serving
• Tortilla chips, for serving

* For the taco seasoning, you could use just a package of taco seasoning that you find at the store.  Or you could use this guy’s recipe for taco seasoning.  I followed it exactly, except that I omitted onion powder because we didn’t have any.

The blend of spices was perfect for this recipe, and I’m guessing that most of you already have all of these spices in your cupboard!

Directions:

• Put the first 6 ingredients in the slow cooker.  Add your taco seasoning and stir to combine.

• Place chicken breasts in slow cooker.  Push them down a little so that they are covered by the mixture.

• Cover slow cooker and set to low.
• Let cook anywhere from 5-8 hours.  The original recipe said 5 hours, but I had to let mine sit there for 8 hours while I was at work … and it turned out great!

• Remove the chicken breasts from the slow cooker and put into a bowl.  Shred the chicken with two forks.

• Put the chicken back in the slow cooker, stirring it to combine.  Let cook for another hour or so.

• Serve with cheese and tortilla chips for dipping!

One very important note: I found after making this that there was a little too much chicken and not enough broth.  I would recommend doing one of the following:

A. Only use two chicken breasts

B. Add some chicken broth (approx. 1 – 1.5 cups)

C. Add water (approx. 1 – 1.5 cups) and extra seasoning

I didn’t have chicken broth, so I just added some water and a little extra seasoning and it was great.  This is a very fool-proof recipe (obviously … look who’s making it ) … just play around to get it how you want it.

Brandon really loved this meal.  We had the leftovers for lunch the next few days, and he left the table full and satisfied every time!

The soup is very hearty without being heavy.  And there is a ton of flavor, but it isn’t too spicy.

I honestly don’t know which soup I like better … this one or the healthy tortilla soup I made back in September.  They are both delicious, but I think this soup sticks to your ribs a little more, thanks to all the beans and corn!

So now go make it, and then be sure to come back and tell me how delicious it is!