I invite you to share your favorites as well. I always love discovering and sharing new things.
Here is one of my favorites right now!
One of my good friends invited us over for dinner earlier this year and introduced me to the best and easiest taco soup recipe. From there I became obsessed to the point of typically making it once a week. Some where probably around the 7th or 8th week my husband kindly stated that he was growing a tad bit sick of his "liquid" diet. So the soup took a break. Until this week and man was it good. I have adapted this recipe to work in the slow cooker.
- 2 15 oz cans of Beans (either pinto, black, kidney, or any other kind you like)
- 1 16 oz can of diced tomatoes with green chile's
- 1 16 oz can of corn (sweet, white, or yellow, just not creamed)
- 2 boneless skinless chicken breasts, whole and raw
- 1 packet of Taco seasoning (if in bulk, 7-8 tbs)
- 1-2 cups Water
- 1 tsp Hot Sauce (optional)
- cubed avocado
- shredded cheese (cheddar or Mexican)
- crumbled queso fresco (Mexican cheese found in most grocery stores)
- sour cream
- Dump all cans and ingredients into slow cooker, including the chicken breasts. Cook on low for 6-7 hours (this could take more or less time, it just depends on the slow cooker). Once the chicken breasts are cooked take two forks and shred them into the soup. This should not be hard to do because the chicken should be very tender and practically falling apart. let sit for about 1/2 hour more. Then your ready to dish up and top with whatever you decided.
- Dry bean can be used in place of canned. Here is a great blog series by Frugal Living NW on cooking with dried beans. I have also used frozen corn in place of canned. Just add 1/2 cup extra water to compensate for the juice.