Time Saver Recipes ----- Slow-Cooker Chicken Taco Soup

Fall is in the air,  the kids are back in school and crafting is in full swing for those who do fall and winter craftshows or have an online shop.

I don't know about you but for me summer cooking is hit or miss.   Where I live it is just too hot to spend much time in the kitchen.     But I love using the crockpot at this time of year.    It is wonderful to know that once I assemble all the ingredients in the crockpot I can forget it until dinner time.

Today I want to share a recipe I found on  The Baking Beauties blog.

The Baking Beauties started out as a regular food blog in 2008  but not too long afterwards  it became a gluten-free recipe blog.    You can still find recipes like this under the previous recipes category.   But if you have been in search of gluten free recipes you will find some great ones on the Baking Beauties.

Slow-Cooker Chicken Taco Soup

This was a staple in our house all last fall and winter.   I doubled some ingredients in my large crock-pot and froze leftovers in individual containers for lunches.


Ingredients:

• 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 1/2 cups chicken broth
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts (My variation:  I precook the chicken and dice it up)
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions:

1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Here is what I add to this recipe to have leftovers for lunches :

• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained

I have also substituted cooked ground beef for the chicken and it is good,  too.

I would like to thank Jeanine from www.thebakingbeauties.com for allowing us to post her recipe here.

Hope you enjoy today's recipe.
Bette
www.byyourhands.com

Do you have a tried and true time saver recipe you would like to share with our readers?   Email me at byyourhandsblog@gmail.com