This week is CRAZY! I am trying to keep up with several projects (including Blogmas), studying for finals, meeting with professors during office hours, and still keeping up with day to day life. I am even typing this quickly before I dash out the door to meet with one of my professors.
With all of the busyness, I decided to make a batch of taco soup yesterday morning. I have plenty of leftovers to get me through the week, it took little time to prepare, and it is quite tasty too.
- 2-4 frozen chicken breasts
- 1 can corn
- 1 can black beans
- 2 cans rotel
- Taco seasoning
- 1 chopped red bell pepper
- chicken stock
Add all of the ingredient to your crockpot with the frozen chicken on the bottom.
I usually recommend 1 taco seasoning packet, but I had a can of seasoning, so I just eyeballed it.
Once you have stirred the ingredients together, cook on low for 4-6 hours.
Once it is done cooking, remove the chicken breasts and shred them, before returning to the soup.
Let it sit for about 20 minutes before serving.
Serve over rice and you have a warm, easy meal.
Taco soup is also served nicely with tortilla strips, shredded cheese, cilantro, and/or sour cream.