Servings: 10
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.
This is our families favorite baked potato soup. The key is use real chicken broth. It adds so much flavor.
You can place this in the crock pot if you like! But make sure your potatoes are NOT baked.
Ingredients
- 3 bacon strips, diced
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 3 cups chicken broth (I use real chicken broth. This makes a HUGE difference)
- 2 large baked potatoes, peeled and cubed
- 1 cup half-and-half cream (I substituted with 3/4 cup milk and 1/4 cup sour cream)
- 1/2 teaspoon hot pepper sauce
- Shredded Cheddar cheese
- Minced fresh parsley
- Directions
- In a large saucepan, cook bacon until crisp. Drain, reserve drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
