Thursday, November 20, 2014

Mexican Soup Slow Cooker Recipe

Looking for easy yummy crock soup that is a crowd pleaser? This is it. You can even pass on the pasta if you make and freeze for lunches. 

  • 2 large cans of diced tomatoes
  • 1 can of black beans, rinsed
  • 1 can of kidney beans, rinsed
  • 1 med onion finely chopped
  • 1 litre of chicken stock
  • 1 cup of water
  • 2 packets of low sodium taco seasoning
  • 1 cup macaroni
  • 3 frozen chicken breasts
  • Optional - 1 cup frozen corn
Mix first 7 ingredients in slowcooker and give it a good stir.  Slide in the chicken breasts making sure they are covered by liquid.

In the mean time, cook macaroni to al dente and set aside.*

Cook on high for 5 hours. Remove chicken, chop or shred and add back to pot.

To serve - spoon some macaroni in a bowl, top with soup and stir.  Add a spoon of sour cream and nacho chips to garnish.

* I cook and serve the macaroni separate as it tends to get mushy in left overs. This freezes very well without the macaroni.

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