Chicken Taco Soup

If you want a freezer meal that is so easy, a monkey could do it, look no further. I hesitate to even call this a recipe. It’s just dumping stuff into a crock pot. For real.

Dietary Consideration: Gluten Free

If you want to freeze it for later, just dump the stuff into a plastic freezer bag instead, lay it on a cookie sheet so it’s flat, and freeze until solid. Don’t forget to item and date on the bag so you’re not looking in your freezer in 3 months and going, “What the hell is this thing?”

Ingredients:

1 can of Rotel (original)
1 can of corn (regular, not creamed)
1 can of black beans
1 packet of taco seasoning (brand of your choice)
1 packet of Hidden Valley Ranch dry mix
1.5-1.75 lbs chicken breast, cut up

Preparation:

Dump all the ingredients into a crock pot, including the can juices.
Laugh about how many times I said ‘dump’ in this recipe.
Stir until incorporated.
Cook on low for 8 hours or until the chicken pulls apart.
Can be served with corn chips, guacamole, a dollop of sour cream, or eaten plain. Your call.

That’s it!

We’ve been trying to be more health conscious in our home, and in case you are too, I’ve included some basic nutrition information for this soup as described in the recipe, without addons like cheese, sour cream, or chips. Please keep in mind that these numbers are specific to the brands I use. Yours may differ. Also, my math might be wrong, so just take these with a grain of salt…

Servings: 4
Calories per serving: 400
Carbohydrates per serving: 40 g
Protein per serving: 50 g

soup2

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