Taco Soup

I had this over at Matt's sister's house one night, and asked for recipe. We have already enjoyed this twice and I made a few changes this time to add even more flavor into the soup. It turned out pretty spicy this time but I did use the hot Rotel which would explain the extra kick it. This a very quick dinner just dump it all in and let it cook all day.




Chicken Tortilla Soup

2 chicken breast halves (I used half a package)
2 15 oz cans of black beans, undrained
2 15 oz cans of diced tomatoes or rotel(Mix one rotel and one diced for less heat)
1 cup salsa (whatever flavor your prefer)
4 oz can of chopped green chiles
14 1/2 oz can of tomato sauce
1 can of corn
Taco seasoning

1. Place chicken in the bottom of the crock-pot and sprinkle with taco seasoning.
2. Combine all other ingredients in the crock-pot.
3. Cook on low for 8 hours. Cut chicken into bite-size pieces or shred before serving.
4. Serve with tortilla chips, cheese, and sour cream

Salsa Chicken

Talk about a simple dinner, it takes less than five minutes to throw together in the morning then after work five more to make some minute rice and vegetables to serve with the chicken. I would say to try this even if you aren't sure it is so good!!

4 chicken breasts (you may use frozen or unfrozen chicken, it does not matter which)
1 cup of your favorite Salsa
1 package reduced sodium taco seasoning
1 can cream of chicken soup
1/2 cup sour cream

1. Add chicken to slow cooker.
2. Sprinkle taco seasoning over chicken.
3. Mix salsa, sour cream, and cream of chicken soup; pour over chicken.
4. Cook on low for 6 to 8 hours.
5. Shred Chicken with two forks and incorporate with all the sauce.

There it is a dinner that takes 10 minutes of your day max to make. I am going to take pictures of the dinners I make this week, so you have some eye candy to look at!!