Slow Cooker: Easy Taco Soup

By Marieanne

Ingredients

• 1 lb FROZEN Chicken Breast
• 1 Can Bush's Great Northern Beans (undrained)
• 1 Can Black Beans (undrained)
• 1 Can Dark Red Kidney Beans (Partially Drained)
• 1 Can Green Giant White Corn (undrained)
• 1 Packet Taco Seasoning
• 1 Packet Hidden Valley Ranch Dip Mix. (powder)
• 1 Can Diced Tomatoes w/ Green Chiles (undrained)
• + Dash of Cumin.
• ONE SERVING = ONE (8OZ)CUP
• Can be topped with shredded cheese and sour cream - NOT included in nutrition information.

Details

Servings 8
Preparation time 10mins
Cooking time 430mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

All ingredients in crock pot 1 hour on high 6 on low!

Do not defrost chicken, put it in first, on the bottom of the pot closest to the heating mechanism.

Do not drain any of the cans except the kidney beans and even then only drain off what sits on the top of the can, leave 3/4ths of undrained.

This is a thick hearty soup with a great flavor.
Can be substitued with a pound of frozen ground beef but that adds more calories and more fat than necessary.

Cook for 1 hour on high, 6 on low.

Once it's done cooking you will be able to use a fork and shred up the chicken while still in the pot!

Enjoy!