This is one of my freezer crock pot cooking meals that I used in this post over at my other blog, Loving My Nest. Check it out!
Chicken Taco Soup
3 Skinless, Boneless chicken breasts 1 onion, chopped 1 16 oz can chili beans 1 15 oz can black beans (rinsed and drained) 2 cups frozen corn 1 8 oz can tomato sauce 1 12 oz can beer (or broth) 2 10 oz cans diced tomatoes with chilies, undrained 1 packet taco seasoning
Optional Garnish for after cooking (omit if allergic!): Shredded cheese Sour Cream Crushed tortilla chips
Combine all ingredients into gallon zip lock bag. Freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred Chicken after cooking and serve with optional garnishes.
We have chili a lot. I’m sure I’ve mentioned that before. We keep tweaking the recipe to incorporate new allergies and just to make it faster to make and taste better. This is based on the no tomato chili recipe. Now it’s faster and doesn’t make as much. Make some gluten, milk and egg free corn bread and you’re good to go.
Tomato Free Chili
1 pound of meat (we use shredded turkey) 1 meduim onion chopped 1 green bell pepper chopped 3 gloves of minced garlic (we use the pre-minced jarred stuff) 2 t ground cummin 2 t dried oregano 1 can each kidney, black and pinto beans rinsed and drained 1 can corn, drained 1 – 28oz can of chili sauce (can be found with the enchilada sauces, but is NOT enchilada sauce)
Put everything into a large sauce pan, bring to a boil, reduce heat to medium low and simmer for 30 minutes. This is not a very spicy chili. Add chili powder to taste to make it more spicy if wanted. Yum!
A favorite meal at our house is chili and corn bread. When Landon started breaking out in hives when we would eat chili, we knew there was something new to add to the “do not eat” list. After several tries (turkey chili on a previous post that wasn’t as great) we finally have “mastered” a tomato-less chili. Bake up some corn bread to go with it and enjoy!