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Crockpot Chicken Taco Soup

Crockpot Chicken Taco Soup

This simple dish has quickly become a favorite around our house. The original idea came from our neighbor. A few quick modifications lead to this version. This is not an overly spicy dish. If you want more heat, just add more chilies and/or seasoning. You could easily add some seasonal veggies to add more flavor/color.

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 3 cans diced tomatoes
  • 1 can corn
  • 1 can kidney beans
  • 1 can black beans
  • 1 can diced green chilies
  • 2 Tbsp taco seasoning
  • cheese (optional)
  • sour cream (optional)
  • tortilla chips or flat bread (optional)
  • cooked brown rice (optional)

Directions:

  1. Blend 1 can diced tomatoes with 2 Tbsp taco seasoning to make a “sauce”.
  2. Drain kidney beans, black beans, corn, chilies.
  3. Dump the sauce, kidney beans, black beans, corn, and chilies into crockpot.
  4. Add chicken breast. Push them down so they are covered with the veggie/tomato mixture.
  5. Cook at low heat for at least 5 hours.
  6. About an 2 hours prior to eating, remove chicken breast and shred. Put back in pot and continue to cook.

Serving suggestions:

  • Top with cheese and sour cream.
  • Serve with tortilla chips or flat bread.
  • Serve over rice.

This post is part of What Can I Eat That’s Gluten Free?

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