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Monday, August 13, 2012

Slow Cooker Taco Soup

From the request of my lovely Facebook followers here is my taco soup recipe for you.  I have to give a HUGE props to my friend Amber, who sent me her taco soup recipe!  It was a great recipe as is, however, I'm kind of "known" for taking a recipe and making it my own.  So I add, take out, do whatever to suit my taste buds.  So, thank you Amber for a GREAT base recipe for me to work with!  You're the best!!!

If you are on Pinterest, do me a favor and PIN THE HECK out of this recipe so I can get it floating around there :)  Let's get this blog some exposure people!!!  Thanks!! xxoo

So, onto it........I took all of the ingredients in the above pic, dumped them in the crock pot, walked away, and came back 6 hours later to delicious taco soup!  Read on for the deets......and keep in mind that my recipes are a little frazzled.  I'm not a recipe follower, so do your best to follow me and I apologize in advance if you get annoyed.

Ingredients (I'll tell you what I did as well as give you some modifications):
3 boneless, skinless organic chicken breasts
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
corn - OK, you could use a can of corn here, but I had 3 ears left over from last night's dinner which I had cut off the ear and saved so just dumped it in.
1 1/2 cups tomato sauce - I had 3 tomatoes from the garden, so I just de-seeded them and skinned them and puree'd them in the blender and made my own sauce but you could use canned tomato sauce of course)
1 green pepper, diced - I used 2 from my garden because they were small
1 onion, finely chopped
2 jalapeno peppers, finely chopped
2 finely diced tomatoes - I'm sure a 15 ounce can would be fine here as well
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper (OK, I estimated that.  I made a good 12 or 15 cranks of the pepper mill)
1 teaspoon cumin
1/2 teaspoon crushed red cayenne pepper
2 teaspoons minced garlic
32 ounces low sodium chicken broth
handful of fresh cilantro, finely chopped - use however much you want to suit YOUR taste
juice of one lime*

Dump all of the above into the crock pot. Time will vary depending on the crock pot.  Mine is newer so it was done in 6 hours on low.  When you are ready to serve, the chicken can be taken out of the crock pot, shredded with two forks and dumped back into the pool.

My son liked it with some shredded cheddar cheese on top.


*A great tip to get ALL the juice out of your lime is to microwave your lime for about 30 seconds, take it out of the microwave and roll it along the counter for about 5 seconds.  Cut it in half and you will get a TON more juice out of it!

In Good Health,