Last fall I bought a bunch of chicken breasts in bulk and made a TON of freezer meals. Today we just finished off the last of them (yep, a YEAR later!) and they were still as good today as they were a year ago!
This recipe has been our absolute FAVE.
Delicious, protein packed, and just plain AWESOME.
How I Cleaned it Up:
To clean up this recipe as much as possible I bought organic tomato sauce and tomatoes (rinsed really well), used dry (soaked and partially cooked) beans, fresh frozen corn, homemade chicken broth, doubled the onion, doubled and used fresh green chilies, used FOUR chicken breasts, and low-sodium taco seasoning.
Chicken Taco Soup
(ORIGINAL RECIPE--SEE ABOVE FOR MY CHANGES)
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (or broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional garnish after cooking)
greek yogurt or sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)
Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done (or use kitchen aide to shred). Serve topped with shredded Cheddar cheese, a dollop of greek yogurt (or sour cream), and crushed tortilla chips, if desired. Served approx. 5-6 people.
***I also freeze the left over cooked soup in individual servings and microwave for a quick meal!
PLEASE LET ME KNOW HOW YOU LIKED IT AND COMMENT BELOW! :)
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