Shredded chicken (~1.5 chicken breasts)
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 28 oz can diced tomatoes
1 packet taco seasoning
4 cups chicken stock or water
Cheese
Methods
I had leftover chicken from the Chicken Pockets (I just poached it in the crockpot overnight -- so moist and easy to shred :) - definitely a good way to cook chicken). I combined the chicken, beans, corn, tomatoes, taco seasoning, and stock. I brought them to a boil and let them simmer for a while before serving. Had I gotten the day started earlier I would have just used my BFF, the crock pot, to heat them up.
Verdict
This made the cut, especially with cheese to garnish. For a simple soup it was good and filled my need for soup of the week. I ate it with a cheese quesadilla, sort of a southwestern style grilled cheese and tomato soup. I plan to eat it a la qdoba mexican gumbo over rice the rest of the week for lunch. :)
I'll have to give that a try-- I love soup in the wintertime. And I, too, love my crockpot.
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