Well it might be summer here in Australia but lucky for me we are having a bit of a "cold" snap. For all of you Canadians out there I am sure you will be laughing out loud when I tell you that this whole week is forecasted to be a high of 27 degrees celcius and a low of 21 degrees celcius with scattered showers. This might not actually be cold to most, but it sure feels a lot colder than the 40 degrees it has been this month.
Since its "cold" there is no better way to warm up then with a great big bowl of Chicken Taco Soup. It's one of my families favorite recipes sent to me from my friend KB about a year ago. It's actually the first thing I ever made that S asked me to make again and again and AGAIN (and hey, that means it must be the best damn thing ever cooked because S is a picky eater and usually finds something to complain about!).
So what are you waiting for? Dust off that old slow cooker in the pantry and put it to good use. You are going to love this:
Slowcooker Chicken Taco Soup
-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 ounces) can or bottle of beer
-2 (10 ounce) cans diced tomatoes
-1 package taco seasoning
-3 whole skinless, boneless chicken breasts
-shredded Cheddar cheese
Soup toppings (optional):
-crushed tortilla chips
-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 the chicken breasts on top of the mixture, pressing down slightly until
covered by the other ingredients.
-Set slow cooker for low heat, cover and cook for five hours.
-remove chicken breasts from the soup and allow to cool long enough to be shredded.
-Shred the chicken into the soup and continue cooking for two more hours.
-Serve topped with your favorite taco toppings if desired.
Mmmmmmmm..... Bon appetite! ;)