First off, it's a crock pot/instant pot recipe. Yay!! :) I LOVE recipes that I can use my crock pot. This recipe freezes well. I recommend eating this the night you make it and using a freezer bag to freeze the rest so you can have a nice dinner on a night you don't have time to cook!
Ingredients:
1 onion chopped
1 can chili beans
1 can corn, drained
1 can black beans
2 (10 oz) cans diced tomatoes
8 oz can tomato sauce
12 oz beef broth
1 package of taco seasoning
3 skinless, boneless chicken breasts
Shredded vegan cheese (optional)
Sour cream (we like Tofutti Brand)
Ingredients:
1 onion chopped
1 can chili beans
1 can corn, drained
1 can black beans
2 (10 oz) cans diced tomatoes
8 oz can tomato sauce
12 oz beef broth
1 package of taco seasoning
3 skinless, boneless chicken breasts
Shredded vegan cheese (optional)
Sour cream (we like Tofutti Brand)
Diced Avocado
Tortilla chips
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, broth, taco seasoning and diced tomatoes in a slow cooker. Stir to combine. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours. Or if using instant pot, 20 minutes, then natural release until you are ready to eat.
Remove chicken breasts from the soup and allow to cool long enough to handle. Shred chicken and place back into soup. If using crock pot, cook for another 2 hours or until ready to serve. If using instant pot, you can eat when you are ready.
Tortilla chips
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, broth, taco seasoning and diced tomatoes in a slow cooker. Stir to combine. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours. Or if using instant pot, 20 minutes, then natural release until you are ready to eat.
Remove chicken breasts from the soup and allow to cool long enough to handle. Shred chicken and place back into soup. If using crock pot, cook for another 2 hours or until ready to serve. If using instant pot, you can eat when you are ready.
Serve topped with cheddar cheese, a dollop of sour cream, diced avocado and tortilla chips.
1 comment:
I made this for dinner a couple of nights ago. Very good! And incredibly easy! Brett loved it and we have enough left over in the freezer for another quick meal, just like you said. The only thing is, our crock pot wasn't big enough to hold all of the ingredients - so I had to remove about a half cup of liquid to keep it from overflowing. That's a lot of soup! I'm having some for lunch today...Yum!
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