Last month right before my laptop died, I did another Ree-inspired cooking photo session while making dinner. Unfortunately, I downloaded the pictures to my computer, deleted them from my camera, and then my computer went kaput before I had a chance to do another backup to my external drive. So, the photos remained un-reachable for almost a month.
BUT! My laptop was returned, all fixed! And since I’m always scraping for post ideas during NaBloPoMo, I figured I’d just save it for now. Here’s a demo and recipe for Slow-Cooker Chicken Taco Soup. It’s ridiculously easy and incredibly good. The best combination!
Start out by chopping an onion.
Then add the can of tomatoes & chiles.
Next up: the corn.
Then the tomato sauce and taco seasoning.
Mix it all up and take a whiff- it smells good already and it’s not even cooked!
Trim the chicken breasts a bit if you need to (I HATE the grisly stuff on the edges, yuck!)
Then stick them in the crock pot so that they’re just covered by the tomato mixture.
Then cook on low for about 5 hours.
After 5 hours, take out the chicken pieces. Cut them up a bit and throw them (okay, PLACE THEM) in your food processor. Or if you don’t have one and/or you like making extra work for yourself, you could shred the chicken with some forks or something.
Put the shredded chicken bits back into the crock pot and cook for another 2 hours or so.
Top with sour cream, shredded cheddar cheese, and fresh cilantro. If I could marry cilantro, I totally would. Dan would be OUT THE DOOR.
You can eat it as is, or you can eat it with tortilla chips- that’s my preference.
Slow-Cooker Chicken Taco Soup
1 onion, chopped
1 15 oz can corn, drained
1 8 oz can tomato sauce
2 10 oz cans diced tomatoes with green chiles
1 package taco seasoning
3 whole, skinless boneless chicken breasts
Shredded cheddar cheese
Crushed tortilla chips
Fresh cilantro, chopped
Combine onion, corn, tomato sauce, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cook on low 5 hours.
Remove chicken breasts from the soup; cool slightly. Shred in food processor. Add shredded chicken back in and cook 2 more hours. Serve topped with shredded cheddar, sour cream, cilantro, and tortilla chips.