Monday, June 1, 2015

Creamy Chicken Taco Soup: Crockpot

I'm sure there are plenty of recipes for this soup, maybe even better ones, but I am proud to say that I made this one up on my own! Yea, creativity!


1 can black beans
1 can kidney beans
1 can white northern beans
1 can whole kernel corn
(first 4 ingredients- all drained)
1 can diced tomatoes with green chilies
1 can low sodium chicken broth
1 can low fat/ sodium cream of chicken soup
1 block of cream cheese (the REAL thing, or it won't melt properly)
1 packet taco seasoning
4 large, frozen chicken breasts
*crockpot liner (optional- but helpful!)
* Pam cooking spray (optional)

Directions: Basically, it's a dump-and-go recipe

1. Place crockpot liner in crockpot and spray with Pam
2. Place frozen chicken on the bottom of the crockpot
3. Pour beans, tomatoes, and corn on top of chicken
4. Pour in chicken broth and cream of chicken soup- stir a little
5. Cut up cream cheese into smaller blocks and place around the top
6. Shake taco seasoning on top and give everything another stir
7. Cover and cook! I sat mine for 6 hours, but the timing is up to you.
8. An hour before serving, take out the chicken breasts, shred them, and put them back into the crockpot to keep cooking.  

I served the soup over Frito chips with shredded cheese on top. 
4/5 people in my house loved it! The only hold-out was my 8 year old who is convinced that, if it's not chicken nuggets or pizza, it must be poison.

I didn't take a fancy picture while it was cooking, or when I served it, but here it is when I went to store it for dinner tomorrow. This recipe made enough to feed my family 2 nights.