2-3 boneless, skinless chicken breasts
1 can chicken broth
1 jar salsa
1 can corn, drained
1 can black beans, rinsed and drained
Place chicken in slow cooker. Top with remaining ingredients. Cook on low 6-8 hours or until chicken falls apart.
Remove chicken from slow cooker and shred with forks. Return to slow cooker.
Top soup with tortilla chips, sour cream (optional), and shredded cheddar cheese (rice shreds).
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Tuesday, February 8, 2011
Friday, January 14, 2011
Taco Soup
I managed to get this in the crockpot while my little one napped earlier. Hopefully this will eliminate a "Mom's making dinner but I want ALL her attention right now" meltdown later. :)
1 large onion, chopped
1 lb ground beef
1 envelope taco seasoning
1 can kidney beans, drained
1 can corn, drained
2 qts tomato juice
1/4 c sugar
1/2 tsp salt
1/4 tsp black pepper
Toppings: Corn chips, cheddar cheese (Rice Shreds), sour cream (I've heard Tofutti makes a good substitute, but Shawn doesn't care for sour cream, so I just use the real deal on mine)
Brown hamburger and onion in a skillet. Drain.
Combine all ingredients in a slow cooker. Cook low 4 hours or until heated through.
Top with corn chips, cheddar cheese, and sour cream, as desired.
Note: I have a smaller crockpot, so I make this with 1 quart of juice, but keep everything else the same. It makes for a chunkier soup, which I like.
1 large onion, chopped
1 lb ground beef
1 envelope taco seasoning
1 can kidney beans, drained
1 can corn, drained
2 qts tomato juice
1/4 c sugar
1/2 tsp salt
1/4 tsp black pepper
Toppings: Corn chips, cheddar cheese (Rice Shreds), sour cream (I've heard Tofutti makes a good substitute, but Shawn doesn't care for sour cream, so I just use the real deal on mine)
Brown hamburger and onion in a skillet. Drain.
Combine all ingredients in a slow cooker. Cook low 4 hours or until heated through.
Top with corn chips, cheddar cheese, and sour cream, as desired.
Note: I have a smaller crockpot, so I make this with 1 quart of juice, but keep everything else the same. It makes for a chunkier soup, which I like.
Sunday, January 2, 2011
Chicken Noodle Soup
Disclaimer: Shawn would much prefer to simply eat Campbell's Condensed Chicken Noodle Soup (which is milk free), but since we were having his family over to celebrate Christmas, I thought I'd step it up a notch and make some homemade soup.
Chicken Noodle Soup (Makes approximately 6 servings)
2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf
In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.
Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.
Chicken Noodle Soup (Makes approximately 6 servings)
2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf
In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.
Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.
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