Hello there! It has been awhile since our last update… the link cable for the digital camera to be able to download from the camera to the computer had gone missing so we needed to order a new one. We got it, so it’s time for a late-night update. It’s 1:45 in the morning on July 4th, what better time than the wee hours of America’s Independence Day to post a recipe for a taco inspired soup?
This is another recipe that is extremely easy, cost effective, and at just under 500 calories per serving it’s a healthy recipe which is easy on the diet as well. This is a solid balance of carbs, proteins, fiber. Here’s what you’re going to need:
- An onion
- A can of chili beans
- A can of whole kernel corn
- 8 oz. can of tomato sauce
- 1 beer of your choosing (feel free to drink the other 5)
- 20 oz. of Rotel or diced tomatoes and green chiles
- 1 package of taco seasoning (recommend regular over mild)
- 12 oz. of boneless skinless chicken breast
You’re going to give your onion a rough chop. Once you’ve done that, open everything (only the corn needs to be drained) and add it into a slow cooker/crock pot. Don’t forget the secret ingredient… it’s that subtle flavor at the end of the dish that really puts this over the top and differentiates it from other soups of its type.
Give everything a good stir. The next step is to take your uncooked chicken breasts and lay them on top of the concoction. Once they’re there, give them a good poke until they’re just underneath the surface.
Now here comes the “hassle” of cooking (aren’t crock pots great?)… set it on low, put the cover on, walk away for 5 hours. Watch a movie or two, mow the lawn, take a nap, drink the 5 beers left from earlier, etc. It’s up to you! After 5 hours, come back and take the chicken breasts out of the soup. You’re going to want to set them aside and let them cool down for 10-15 minutes so they will firm up a bit.
Once the chicken breasts are firm (insert inappropriate firm breast comment here), you’re going to want to shred them with a fork.
Now add the chicken back into the crock pot and give everything a stir. Cover it back up and let it sit for 2 more hours and you should end up with something like the following…
This soup is great as is and at about 490 calories for 1 of the 6 servings you’re getting good bang for your buck! If you choose, you can garnish with sour cream, shredded cheese, and/or crushed tortilla chips. I enjoy this soup as is and occasionally will add a little Tapatio sauce to give it an extra bit of kick.
Please comment below and let us know what you think of this recipe, and be sure to come back and tell us if you tried it… what did you think and what did you do differently if anything?
Until next time… Happy 4th to those readers in the States, happy cooking, and enjoy eating!