Sunday, March 18, 2012

Easy Crockpot Chicken Taco Soup/Chili/Taco Filling

It's not exactly a soup. It's not exactly chili. It could be put in a taco shell or burrito, served over rice, or on top of a salad. Whatever it is, it's delicious and SO easy! I love to make something like this on a Sunday night because it can be made into many different meal during the week!

What you need:
-3 chicken breasts (I threw mine in frozen)
-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?

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