Sunday, March 18, 2012
Easy Crockpot Chicken Taco Soup/Chili/Taco Filling
What you need:
-2 cans black (or any) beans, drained
-1 can diced tomatoes, undrained
-1-2 cans diced green chilis
-1 cup frozen or canned corn
-1 T. chili powder, to taste.
-1 T. taco seasoning, to taste
-2 t. cumin, to taste.
-grated cheese and cilantro to top
What to do:
Dump. Cook. I put the chicken in the bottom to make sure it was covered by the other ingredients. Cook on high for 4-5 or low for 8-10 hours. I cooked mine on high for 4.5 hours. Thawed chicken would take less time. Before serving, pull out chicken and shred with a fork, then mix back in.
Garnish with cheese and cilantro, and serve. Or use it to stuff tacos or tortillas, or have it in a salad...the possibilities are endless! How did you use your leftovers?