Hi friends and welcome to another Tasty Tuesday! Thanks for coming by!
There are some soups that do much more than taste good, they just make you feel good. This is one of them for me. The first time I ever made it the Mr. and I were just engaged babies who had a weekly Tuesday night date with a strict budge (zero) and a strict rule (no talk of homework, work, or wedding planning). Looking back it was typically always a hectic day with classes and so many times I wanted to just pick up food, but financially it wasn't an option. And I'm so grateful for that. It was a fun time of trying new slow cooker recipes that I could swing by the Mr.'s duplex in the morning and throw something in the slow cooker that his grandparents had blessed us with for Christmas. When we met back there at the end of the day we had a yummy (most of the time) meal and would watch anything funny all evening and relax and reconnect. This soup became a fast favorite. The first night we tried it we ate on it all evening. Just kept going back for bowl after bowl until we had such a small amount left we barely had lunch leftovers for the next day.
Today this soup reminds me of our Tuesday night dates when we were engaged, and it doesn't hurt that the flavor is incredible and the prep time is next to nothing. This is also a meal I make sure is always on hand in the freezer for a rainy or sick day. Also quick note-if you're out of chicken breasts or if you have extra cooked chicken on hand it works perfectly in this dish. Just replace the frozen chicken breasts in it and don't cook it as long, we do this often when we just really want some of this soup!! Rotisserie chicken is also great in a pinch here! Here's what you'll need...
-4 frozen chicken breasts (or cooked chicken)
-2 onions, chopped
-2 tablespoons minced garlic
-1 1/2 packets of taco seasoning
-1 can whole kernel corn, drained
-1 can black beans, drained and rinsed
-1 can dark red kidney beans, drained and rinsed
-3 cups chicken broth
-1 (8 oz.) tomato sauce
-1 can diced tomatoes, undrained
Start by sautéing the onion and garlic in a little olive oil until softened.
Then toss everything in the slow cooker and turn it on high for 4-5 hours or low for 8 hours (or until chicken is cooked thoroughly)
Before serving shred chicken with forks, then enjoy!!
Printable version found here!
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