Saturday, May 13, 2017

slow cooker chicken taco soup - the best yet!

Three weeks from today, along with fourteen students and one more teacher, our family will be on our way back from our second annual mission trip to a Navajo reservation in Arizona, if "The Lord's willin' and the creeks don't rise," as the Indiana farming folk used to say.  I'm really excited for a couple of reasons: A) to see what kinds of ways God will move again this year and B) I get to cook and cook and cook.  Breakfast, lunch and dinner for a total of at least 20 will be served, minus a couple of meals we'll eat during travel days.

We had a whole-group planning meeting last week, for which I got to warm up my large-group cooking chops.  We originally thought a first-of-May activity would allow us a chance to enjoy the patio and grill out, but as you who live in Nashville know, out of the blue, Mother Nature decided to blow in a couple of days of cold rain. I have to admit, when I first saw the forecast I was a little put out.  But then I adjusted my mindset and started thinking about it as a great opportunity to search for one more wonderful recipe full of comfort.  What was so bad about everyone gathering around our tables (including an extra we had to set up in the living room), enjoying a fire, and something warm to eat?  Not a thing, AND it was Cinco de Mayo to boot.  So I decided to go on a hunt for some kind of fiesta soup that would be easy, short on prep, and long on satisfaction. After all, nineteen very hungry people - most of them teenage boys - would be in my house just a couple hours after I got off work.  Quick and filling were my only options.

I could not be more enthusiastic to share this recipe with you.  There is NO cutting, NO chopping, NO pre-cooking the meat, NOT EVEN draining or rinsing required.  (I decided to take my chances on that last one.  It was just fine.)  AND it all goes in the crockpot. And you know how I love that thing.  Seriously.  If I were a cheatin' woman, it would be my second husband.

I'm excited for the fall so I can make some more.  I was thrilled with the results, and I absolutely adore how the chicken just gets nestled right down into the mixture of all the other ingredients to cook and soak in all the flavor.  It's really a fantastic recipe to add to your collection.

So, there you go.  Come the next wave of cooler days, you can thank me, and I think you'll find that my hunt for quick and filling totally paid off.

Slow Cooker Chicken Taco Soup

makes six servings

  • 1 cup mild salsa
  • 1 (15 oz) can black beans
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can corn
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 3-4 tbsp homemade taco seasoning, or store-bought 
  • 2 cups chicken broth
  • 1 chipotle pepper in adobo sauce, scraped of seeds and chopped fine (optional)
  • 1 lb boneless skinless chicken breasts (I even used FROZEN!)
  • Suggested toppings: sour cream, scallions, cheese, diced avacado, cilantro and a squeeze of lime!
1. In crock pot, pour in all ingredients, salsa through chipotle pepper, if using, and mix thoroughly.

2. Push chicken into mixture and set pot to low.  Cook for 6-8 hours.

3. Remove chicken and shred or dice.  Return to mixture and serve.

Recipe adapted from Kristine's Kitchen.