I've noticed that a lot of my posts seem to reference the weather. Well, this post isn't going to be any different. On Friday, it was chilly and rainy outside, so I decided to make a chicken taco soup in my slow cooker and pair it with nice, cheesy quesadillas. It hit the spot. We were both very pleased with the results and wouldn't hesitate to make it again.
Chicken Taco Soup
Serves 4-6
INGREDIENTS
2 chicken breasts, cooked & cut into small chunks
1 onion, chopped
1 clove garlic, minced
1 jalapeno pepper, diced
1/2 green pepper, chopped
1-2 cans diced tomatoes with green chiles, undrained
1 (8 oz) can tomato sauce
1 (10 oz) can hot & spicy chili beans
4 cups tomato juice
1 (1.25 oz) packet taco seasoning
Sour cream, for garnish
shredded cheese, for garnish
DIRECTIONS
Add all ingredients to the slow cooker and stir to combine. Cook on low for 5-6 hours.
Ladle into bowls and garnish as desired.
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